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Vanilla-Rhubarb Jam


  • 10 cups of chopped rhubarb approximately 2 1/2 pounds of stalks
  • 5 cups sugar
  • 1 cup brewed Earl Grey tea
  • 1 vanilla bean split and scraped
  • 1 lemon juiced
  • pinch of salt
  • 1 packet liquid pectin Ball brand is preferred


  • Sterilize your jars in a large pot of boiling water. If you're making refrigerator jam (it will keep nicely unprocessed in the fridge for 2-3 months), skip this step.
  • In a 5-quart, non-reactive pot, bring the rhubarb, sugar and tea to a boil.
  • Add the vanilla bean, lemon and salt to the pot and let it bubble gently for about ten minutes (on my stove, this means I set it to medium-high).
  • After ten minutes have elapsed, add the pectin, stir to combine and let cook for a few more minutes.
  • At this point, dip a spoon in the jam and see how it coats the back of the spoon. If you get a nice, even sheet, the jam is done. You can also taste at this point, to see if you like the balance of flavors. Add a little more lemon juice if you feel it needs additional brightening.
  • Pour into hot jars, wide mouth and rings to remove any spillage and apply lids/rings.
  • Process in a hot water bath for ten minutes.
  • Remove from water and let cool.