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Wheat-Free

Rhubarb-Vanilla Jam
Ingredients
You can store this jam in the refrigerator for up to 3 weeks or in the freezer for up to 6 months. This recipe was adapted for fresh from Maggie Batista's cookbook Food Gift Love ($25, Houghton Mifflin Harcourt). Pick up a copy for canning instructions and more.
18 oz. rhubarb, trimmed and cut into 1" pieces (about 4 cups)
1 1/4 cups sugar
2 Tbsp. lemon juice
1 vanilla bean, split lengthwise
1/2 tsp. vanilla extract
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Rhubarb-Vanilla Jam

Rhubarb-Vanilla Jam

Rhubarb-Vanilla Jam
  • Servings:Makes About 2 cups
  • Prep Time:5 minutes
  • Cook Time:25 minutes
directions
1. Place a small plate and a few small spoons in the freezer.
2. Combine rhubarb, sugar, lemon juice, vanilla bean, and vanilla extract in a large nonreactive saucepan. Bring to a boil over medium-high heat, stirring occasionally with a rubber spatula.
3. Reduce heat to medium and cook, stirring frequently, until rhubarb is broken down and mixture is thick enough to coat the back of a spoon, 15 to 30 minutes.
4. To test for doneness, remove pan from heat. Scoop up a bit of the mixture with a frozen spoon and return to freezer for 2 minutes. Finished jam should be spreadable and will slowly run off the spoon. If jam is very loose, return pan to medium heat and continue cooking for about 2 minutes before retesting.
5. When jam is done, discard vanilla bean and let cool before storing.
Source: Hannaford fresh Magazine, May - June 2016

 
 
 
 
 
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