Food in Jars’ Rhubarb Jam with Vanilla

Directions

1Prepare a boiling water bath. Prepare jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

2Whisk sugar and Mrs. Wages® Fruit Pectin Home Jell® pectin together in a small mixing bowl.

3In a large, non-reactive pot (stainless steel or enameled cast iron), combine the rhubarb, the sugar/pectin mixture and the water. Bring to a simmer and add the lemon zest, juice and vanilla bean pod and all those lovely vanilla seeds to the pot. Let it bubble gently for about ten minutes over fairly high heat, stirring regularly.

4After approximately ten minutes of cooking, try to crush the rhubarb pieces with the back of your spoon. If they mash easily, your jam is nearly completion. Test the set by dipping a spoon in the jam and watching how the jam runs off the edge. If the droplets seem thick, run together and are reluctant to drop off the spoon, it is done.

5You 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.

6Pour into hot jars leaving 1/4-inch headspace, wipe rims and apply lids/rings. Process in a hot water bath for ten minutes (don’t start your timer until the water returns to a boil).

7Remove from water and let jars cool. Once they are cool enough to handle, remove the rings, test the seals and label the jars. Store them in a cool, dark place for up to a year.