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.
- 8 c. rhubarb, chopped
- 4 ½ c. sugar
- 1 c. brewed Earl Gray tea
- ¼ c. lemon juice
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 packet liquid pectin
- 1 Tablespoon vanilla extract
- 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 ¼ 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.
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
Sarah Reid, CNP (@jo_jo_ba)
Oooh, this looks amazing!! I know what to do with all my extra rhubarb!
Sweet vanilla and tangy rhubarb! Perfect combination.
Wendy, A Day in the Life on the Farm
A great way to use up some of that rhubarb and I love that you added vanilla and spices instead of another fruit.
My favorite jams start with tart fruit---your rhubarb vanilla jam sounds just perfect! Thanks for hosting today!!!
Tart jams are my favorite too!
Rhubarb is my jam so this is perfect for me 😉
Tammi @Momma's Meals
This sounds amazing, I love the twist you added to it with the spice. My kids love all sorts of Jam!
We loooooove rhubarb at our house and would love this jam, Heather. Thanks for cohosting with me for this great theme!
Interesting to see Earl Grey tea in the ingredient list. I bet that adds even more dimension to the jam flavor.