Editor’s note: This recipe provides a nice break from the standard strawberry-rhubarb combination. It’s also a great excuse to try canning. If you’re new to making and preserving your own jam, Marisa’s blog, Food in Jars, is filled with excellent tips.

Photo by Marisa McClellan.

Vanilla-rhubarb jam
Makes four pints


10 cups of chopped rhubarb (approximately 2 1/2 pounds of stalks)
5 cups sugar
1 cup Earl Grey tea (you could just use water; I happened to have some leftover tea around and it added a nice note to the finished product)
1 vanilla bean, split and scraped
1 lemon, juiced
Pinch of salt
1 packet liquid pectin