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.
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
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 two to three months), skip this step.
In a four-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 10 minutes (on my stove, this means I set it to medium-high). After 10 minutes ha... Read more