Vanilla Rhubarb Jam
My rhubarb patch is in full production and we ran out of homemade jam over the winter. So, naturally, I wanted to make some jam. I have a bunch of recipes for strawberry rhubarb jam. However, I no longer have a strawberry patch and besides, strawberries aren’t in season yet. There aren’t a lot of recipes online for plain rhubarb jam. Maybe it isn’t very popular. But the frugal homesteader in me wanted to make use of our rhubarb and find a good jam that we will enjoy on toast this winter.
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Experimenting With Rhubarb Jam
I found this recipe for Rhubarb Jam online and decided to make a couple of tweaks to it. First, I like adding vanilla to my rhubarb sauce, pies, etc because it complements the flavor.
Second, I used the Sure Jell No Sugar Needed pectin instead of the regular pectin and I made 2 batches of jam, one with 6 cups of sugar, and one with 4 cups of sugar. The first batch came out a little too sweet for my taste and jelled up very well. The second batch took a little bit longer to jell up in the jars, but after a day it is very thick. I also like the sweetness levels of this jam better. And the vanilla flavor is delicious!
But Lisa…should you really be messing around with jam recipes?
I don’t think that the vanilla bean will change the acidity of the recipe significantly, but if you are concerned, add a tablespoon of lemon juice to be sure. According to this site, you can safely reduce the sugar in a jam recipe. The shelf life may not be as long and it could compromise the jelling qualities. Since jam doesn’t last very long in our house and I had good luck with the set, I feel confident that this recipe is safe for canning. However, you may wish to use the jam up within a year and once a jar is opened, use up in a week or two.
So here is the recipe that I like best…but you may use more sugar if you prefer!
Vanilla Rhubarb Jam
- 4 1/2 cups chopped, raw rhubarb
- 1 cup water
- 4 cups sugar
- 1 inch piece of vanilla bean, cut lengthwise
- 1 package (1.75 oz) Sure Jell No Sugar Needed pectin
- 1/2 tsp butter or margarine, to reduce foaming (optional)
Place raw rhubarb, vanilla bean (scrape seeds out into mixture and put pod in too), and water in sauce pan and turn burner to medium. Cook until rhubarb is tender, remove from heat.
Measure 4 1/2 cups of rhubarb sauce into 8 quart sauce pan. Include vanilla bean.
Measure 3 1/2 cups of sugar into separate bowl. In small bowl, mix pectin and 1/2 cup sugar and add this to rhubarb sauce. Stir thoroughly. Add butter or margarine to reduce foaming, if desired.
Turn burner under sauce pan to medium high and bring rhubarb mixture to full, rolling boil, stirring constantly. Add the rest of sugar all at once and stir.
Return rhubarb mixture to full, rolling boil, stirring constantly. Boil for 1 minute and stir constantly. Remove from heat, skim foam, remove vanilla bean from jam, and immediately ladle jam into sterile jelly jars. Wipe top of jars clean, put sterile lids and screw tops on jars. Process right away in boiling water bath canner for 10 minutes. Remove from canner, place on a towel on counter, and allow to cool.
If jar lids do not seal, refrigerate jam and use in the next week or two.
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I shared this on the Simple Homestead Hop 🙂