Go Back

Vanilla-Rhubarb Jam

Vanilla-rhubarb jam made with a quick pectin method for a thick, spreadable ruby-pink texture with vanilla bean flecks. Preserve diced rhubarb and vanilla into jam that sets firmly after a 24-hour rest for easy toast spread.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
setting 24 minutes
Total Time 1 hour 9 minutes
Servings: 6 half-pint jars
Course: Condiment
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

Vanilla-Rhubarb Jam
  • 6 cup fresh rhubarb diced
  • 4 cup sugar
  • 1 vanilla bean split and scraped
  • 0.25 cup lemon juice
  • 1 box (1.75 oz) powdered pectin

Equipment

  • 1 large pot
  • 1 water bath canner

Method
 

Cook the jam
  1. Combine diced rhubarb, vanilla bean pod and seeds, and lemon juice in a large pot, then stir to combine.
  2. Stir in the powdered pectin and bring to a rolling boil over high heat, stirring constantly.
  3. Add the sugar all at once and return to a hard boil for 1 minute, stirring constantly.
  4. Remove from heat, skim off any foam, and remove the vanilla bean pod.
Jar and process
  1. Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace.
  2. Process jars in a boiling water bath for 10 minutes.
Set
  1. Let jars sit undisturbed at room temperature for 24 hours to set completely.

Notes

For best set, keep the boil at a true rolling/hard boil during each stage and stir constantly to prevent scorching. Store sealed jars in a cool, dark pantry for up to 1 year; refrigerate after opening and use within 3–4 weeks. Freezing works (up to 3 months) for jam without canning, but results are best for canning-style texture. Dietary swap: use a sugar substitute formulated for pectin canning (same measurement by box directions) to reduce added sugar while keeping the set.