Spiced Vanilla Rhubarb Jam

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Let’s talk about Saving the Summer Harvest.   That means canning, pickling, dehydrating, freezing, and other ways to save the delicious bounty of summer fruits and vegetables.   As you know, I am big on canning so I’m excited to see all of the fabulous recipes this week.

Normally I start canning things in May but this year I was just too busy.  I had plans to make a few things with rhubarb but it didn’t happen.

So when a co-worker brought me in several pounds of rhubarb from her garden I finally decided it was time to preserve it whether I had the time or not.  I got up early on Saturday morning since it was so hot out and was determined to make vanilla rhubarb jam.

After reading the recipe I wanted to tweak it a bit.  I added vanilla extract instead of a vanilla bean and I added some spice to the mixture.  I thought it needed a little cinnamon and nutmeg. Then I started chopping the rhubarb.  It took a surprisingly long time to chop 8 cups of rhubarb.

When it was time to make it I put all the ingredients into a pot and boiled the combination.  The jam looked really thin and I was worried about it.

I added the pectin and stirred then hoped again that the pectin would thicken it up.   When I put a bit of jam on a spoon and let it sit for a few minutes it started turning into a gel.

The rhubarb jam was really good.   It gave the jam a nice tartness and the sugar sweetened it.

The spices added a light but delicious flavor to the rhubarb.  The vanilla was subtle but gave a nice fragrance to the jam.  It was a a great jam that was perfect on crackers with a bit of cheese or with toast.

Spiced Vanilla Rhubarb Jam

Sweet and tart rhubarb jam with notes of vanilla and hints of cinnamon and nutmeg.

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Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Servings: 8 half pints

Author: Hezzi-D

Ingredients

• 8 c. rhubarb chopped
• 4 1/2 c. sugar
• 1 c. brewed Earl Gray tea
• 1/4 c. lemon juice
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 packet liquid pectin
• 1 Tablespoon vanilla extract

Instructions

• Sterilize 8 half pint jars in a large boiling water canner.
• In a large pot, bring the rhubarb, sugar, and Earl Gray tea to a boil, stirring frequently.
• Add the lemon juice, cinnamon, and nutmeg. Bring the jam to a low boil and allow it to bubble for 10 minutes.
• After 10 minutes add in the pectin, stir well, and cook for 5 more minutes.
• Remove from heat and stir in the vanilla.
• Pour the rhubarb jam into the hot half pint jars, leaving 1/4 inch of headspace.
• Wipe the mouth of the jars and place the lids on top of the hot jars. Tighten the screwbands to finger tip tight.
• Place in a boiling water canner, put the lid on, and process for 10 minutes.
• Remove the lid and remove the canner from the heat. Allow to cool 5 minutes before removing the jars from the canner.
• Allow the jars to cool for 24 hours then check the seal on the lids. Store in a cool place for up to 1 year.

Notes

Recipe adapted fromFood in Jars

More Recipes to Save the Summer Harvest:

• Blackberry Chia Seed Jam from Books -n- Cooks
• Chocolate Blackberry Preserves from The Redhead Baker
• Hamburger Dill Chips from A Day in the Life on the Farm
• Strawberry Balsamic Syrup from Cindy’s Recipes and Writings
• Watermelon Butter from Palatable Pastime
• Blueberry Peach Fruit Roll-Ups from Cupcakes & Kale Chips
• Peach Crisp from That Skinny Chick Can Bake

• Roast Tomato Soup with Basil-Butter Croutons from Caroline’s Cooking
• Summer Veggies from Momma’s Meals
• Black Radish Pickles from A Kitchen Hoor’s Adventures