I’ve been keeping this blog long enough that I’m starting to repeat myself. This rhubarb jam, for instances, is nothing more than a simplified, scaled down version of the one I posted in the first year I was writing here (there’s also a very similar recipe in my first cookbook).
The honest truth of it is that I can as much for myself as I do to create content for this site, and I very much love this easy little preserve. And so I make it every year or two, each time tweaked slightly. I thought you’d like to see how I do it when I’m only making a little bit.
You could also use this recipe as a starting place for a strawberry rhubarb jam. Either swap in berries for half the rhubarb, or double it (I know that I typically discourage people from doubling small batch recipes, but because this one has a touch of pectin, it scales up nicely).
- 1 1/4 pounds rhubarb, diced
- 1 cup granulated sugar
- 1 tablespoon powdered fruit pectin (I use Ball's Flex Pectin)
- 1 vanilla bean, split and scraped
- juice of 1/2 lemon
- Prepare a small boiling water bath canner and 2 half pint jars.
- Place the chopped rhubarb in a low, wide non-reactive pan. Whisk the pectin and vanilla bean seeds into the sugar and add it to the fruit. Drop the split vanilla bean into the pan and add the lemon juice.
- Stir well and let it sit until the sugar looks damp.
- Set the pan on the stove over high heat and bring to a boil. If the sugar begins to caramelize, reduce the heat.
- Cook, stirring regularly, until the rhubarb breaks down and the liquid looks thick and jammy.
- Remove the pan from the heat and divide the jam between the two prepared jars (depending on how much water the rhubarb contained, you may have a couple tablespoons leftover. I recommend stirring the leftover into some plain yogurt).
- Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
- When the time is up, remove the jars from canner and set them on a folded kitchen towel to cool and seal.