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Vanilla-Rhubarb Jam

I picked a few stalks of rhubarb this morning and thought you might be harvesting rhubarb as well, so I am reposting this recipe for Vanilla-Rhubarb Jam. The recipe came from from Food in Jars, and let me tell you Bob, it’s flippin’ delicious.
Author Mavis Butterfield

Ingredients

  • 10 cups of chopped rhubarb
  • 5 cups sugar
  • 1 cup Earl Grey tea
  • 1 vanilla bean split and scraped
  • 1 lemon juiced {about 3 tablespoons}
  • 1/2 tsp butter
  • pinch of salt
  • 1 box pectin {I used Ball Pectin}

Instructions

  1. Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  2. Place the chopped rhubarb, sugar and tea into a 4-qt. saucepan and bring to boil on high heat. Reduce heat and simmer until the rhubarb is tender {about 5 minutes}.
  3. Add the vanilla bean, lemon and salt to the pot and let it bubble gently for about ten minutes.
  4. Slowly stir the pectin prepared rhubarb mixture. Add butter to reduce foaming {optional but I always do it}. Bring to full rolling boil {a boil that doesn’t stop bubbling when stirred} on high heat, stirring constantly.

  5. Ladle immediately into prepared jars {I used pint-sized jars}, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on. Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. 

Recipe Notes

After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.