Vanilla Rhubarb Jam Recipe
This Vanilla Rhubarb Jam is a great recipe that is simple to make and delicious! 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?
The small amount of vanilla bean doesn’t 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