I had never seriously considered making my own jam before met Marissa McClellan author of the wonderful blog Food in Jars, and upcoming cookbook from Running Press with the same name. I designed the book, and it was one of those projects that really made an impact on me. After reading the manuscript it was impossible not to want to attempt some sort of preserving. When we did the photo shoot I couldn't resist sampling a bit of every jam, jelly, marmalade, pickles, and all of the other amazingly good stuff in the book. And after watching Marissa do a demo on how to make her Strawberry-Vanilla Jam, I was pretty sure I could do it too.
So, it being springtime, what better choice than rhubarb? There are two rhubarb jam recipes in the book, and one for jelly. I went with the Vanilla-Rhubarb Jam with Earl Grey because I can never get enough vanilla, and it's so, so good. It was fairly easy to make and now that I've made it, I can't imagine not making more of it. Try it and see! For more resources, check out www.foodinjars.com.
VANILLA-RHUBARB JAM WITH EARL GREY from Food in Jars
Makes 4 (1-pint/500 ml) jars
8 cups chopped rhubarb
(about 3 pounds/1.4 kg rhubarb stalks)
4 cups/800 g granulated sugar
1 cup/240 ml double-strength brewed Earl Grey tea
1 vanilla bean, split and scraped
Juice of 1 lemon
Pinch salt
1 (3-ounce/85 ml) packet liquid pectin
Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars
according to the process on page 10. Place the lids in a small saucepan,
cover them with water, and simmer over very low heat.
In a large, nonreactive pot, combine the rhubarb, sugar, and tea and bring
to a boil. Add the vanilla bean and seeds, lemon juice, and salt to the pot
and let the mixture bubble gently over medium-high heat for 15 to 20
minutes, stirring regularly, until the rhubarb has broken down.
Add the packet of liquid pectin and increase the heat to high, to bring the
jam up to a rolling boil. Let the jam boil vigorously for 3 to 4 minutes,
stirring frequently to prevent the bottom from burning.
Remove the pot from the heat and ladle the jam into the prepared jars. Wipe
the rims, apply the lids and rings, and process in a boiling water bath for
10 minutes.
Makes 4 (1-pint/500 ml) jars
8 cups chopped rhubarb
(about 3 pounds/1.4 kg rhubarb stalks)
4 cups/800 g granulated sugar
1 cup/240 ml double-strength brewed Earl Grey tea
1 vanilla bean, split and scraped
Juice of 1 lemon
Pinch salt
1 (3-ounce/85 ml) packet liquid pectin
Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars
according to the process on page 10. Place the lids in a small saucepan,
cover them with water, and simmer over very low heat.
In a large, nonreactive pot, combine the rhubarb, sugar, and tea and bring
to a boil. Add the vanilla bean and seeds, lemon juice, and salt to the pot
and let the mixture bubble gently over medium-high heat for 15 to 20
minutes, stirring regularly, until the rhubarb has broken down.
Add the packet of liquid pectin and increase the heat to high, to bring the
jam up to a rolling boil. Let the jam boil vigorously for 3 to 4 minutes,
stirring frequently to prevent the bottom from burning.
Remove the pot from the heat and ladle the jam into the prepared jars. Wipe
the rims, apply the lids and rings, and process in a boiling water bath for
10 minutes.
I LOVE you, you are the BEST thanks for this recipe I LOVE Rhubarb and I am gonna LOVE this recipe!!!
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