Abbey Verigin

This rhubarb vanilla bean jam is the perfect canning project for early in the garden season. Rhubarb vanilla bean jam is a low sugar jam recipe with no pectin required.

Canning is something I like to do year round, but there’s something special about the first canning I get to do from the garden each year. Rhubarb is always the first harvest to preserve. Some favorites are Rhubarb Mint Syrup, Rhubarb BBQ Sauce, or we just stock the freezer. This Rhubarb Vanilla Bean Jam is a welcome addition to the pantry shelf.

Most jam recipes call for equal parts fruit to sugar. For my rhubarb jam, I use a ratio of 3:1 maximum, rhubarb to sugar. This low sugar jam recipe allows the tartness of the rhubarb to shine and the vanilla bean adds some depth and warmth. As a bonus, this is a pectin free jam recipe. Rhubarb, cane sugar, fresh lemon and vanilla bean are all that is needed for homemade Rhubarb Vanilla Bean Jam.

Ingredients & Substitutions

Rhubarb. Fresh or frozen will work.

Sugar. I like to use organic cane sugar. Regular white sugar works, or for a refined sugar free option honey can be used. Replace the sugar with honey and use 3/4 of the called for amount. The cooking time will be slightly longer.

Vanilla Bean. Real vanilla bean is best. A tablespoon of pure vanilla extract could also be used.

Fresh Lemon. You can use 2 tablespoons of bottled lemon juice in place of fresh here.

Tools

Half Pint Jars

Canning Lids & Rings – Use code ABBEY10 to save 10% on your order

Canning Pot

Jar Lifter

Is It Safe To Can Rhubarb Vanilla Bean Jam

This is not a tested recipe, but I feel perfectly safe water bath canning this jam recipe for our pantry due to the sugar content. You can also freeze this recipe instead.

How To Tell If Jam Will Set

There are a few ways you can check to make sure your jam will set. Put a plate in the freezer when you start working on your jam so it’s ready to go when needed. After the jam has been cooking, spoon a small amount onto the cold plate. If it gels up and wrinkles when touched, your jam will set. You can also dip a cold spoon into the jam. If the jam slowly runs off it should set. Alternatively, your jam reaching a temperature of 220F will ensure that it sets.

Can You Freeze Homemade Jam

Yes, Rhubarb Vanilla Bean Jam can be frozen if you’d rather not can this recipe. Freeze the jam in plastic containers or canning jars. If freezing in canning jars, leave an inch of headspace and use regular or wide mouth canning jars without a shoulder.

How To Make Rhubarb Vanilla Bean Jam

Cut rhubarb into 1/2 inch pieces.

Add rhubarb and sugar to a large pot or sauce pan with the cane sugar and stir.

Allow rhubarb to macerate for an hour or overnight. At this point the sugar will be mostly dissolved. Add lemon juice and the seeds of a vanilla bean.

Bring rhubarb mixture to a low boil over medium heat, stirring frequently. Rhubarb will begin to break down and the jam will start to thicken. Jam should be ready to jar after 10-20 minute of cooking at a low boil, be sure to check that it will set.

Fill 1/2 pint canning jars to 1/4 inch of headspace. Clean rims well and apply lids and rings to finger tip tight.

Fill a canning pot with water to match the temperature of the jars and a canning rack. Add jars and cover with 1-2 inches of water. Cover pot and bring to a boil. Process for 10 minutes, adjusting processing time as needed if above 1000 feet of elevation.

When processing time is complete, turn off the element and allow the canner to cool 5 minutes before removing jars. Remove jars and set aside overnight. Check that jars have sealed, remove rings and wipe clean for storage.

Yield: 5 half pints

Rhubarb Vanilla Bean Jam

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This vanilla bean rhubarb jam is the perfect canning project for early in the garden season. Vanilla bean rhubarb jam is a low sugar jam recipe with no pectin required.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

• 9 cups chopped rhubarb
• 3/4-3 cups sugar (I use 2 cups)
• 1 vanilla bean
• 1/2 lemon

Instructions

1. Add rhubarb and sugar to a large sauce pan or pot and stir. Set aside for an hour or overnight to macerate. The rhubarb will release some juices and the sugar will begin to desolve.
2. Slice open vanilla bean and use the back of a knife or spoon the scrape out the seeds. Add vanilla bean seeds and the juice of half a lemon to the rhubarb mixture and stir.
3. Bring rhubarb mixture to a low boil over medium heat until the rhubarb begins to break down and thicken. Keep at a low boil, stirring frequently, for about 10-20 minutes.
4. To test if the jam will set, spoon a small amount of jam onto a cold plate. If it begins to firm and wrinkles when touched, the jam will set. Alternatively, use a cold spoon and make sure the jam drips slowly from it or bring it to a temperature of 220 F.
5. Prepare 5 half pint jars, lids and rings. They do not need to be sterilized due to the processing time, but rinse with hot water to prevent the jam from shocking the jars.
6. Ladle jam into jars to 1/4 inch of headspace.
7. Clean rims, apply lids and rings to finger tip tight.
8. Prepare a water bath canner with a cannning rack and water to match the temperature of the jars.
9. Add jars to the canner and make sure they are covered with 1-2 inches of water. Cover with a lid.
10. Heat the canner and start processing time once the water reaches a boil. Process 10 minutes, adjusting processing time if above 1000 feet of elevation.
11. Once processing time is up, turn off heat and allow jars to cool in the canner for 5 minutes. Remove jars from the canner and allow to sit overnight.
12. Remove rings, check that the jars have sealed and wipe down jars before labelling for storage. Best used within 2 years.

Notes

Adjust sugar depending on how sweet you'd like your jam. Even with 3 cups of sugar, this is considered a low sugar jam. 3/4 cup will make a more tart jam, where as 3 cups will make a sweeter jam without it beeing cloyingly sweet. I like 2 cups.

2 tablespoons of bottled lemon juice can be used in place of the fresh lemon.

1 tablespoon of pure vanilla extract can be used in place of the vanilla bean.

More Canning Recipes

Blackberry Jam without Pectin

The Best Homemade Ketchup

Home Canned Chicken Taco Soup

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These berry muffins are naturally gluten free and high fiber made with oat flour. Lightly sweetened with maple syrup and with added greek yogurt, these healthy muffins are refined sugar free and higher in protein.

Oat flour is my go to when it comes to gluten free baking. After more than a decade of eating gluten free, I’ve learned it makes for the best alternative to wheat flour in my baking recipes. Not only is it affordable, it’s easy to make at home and high in fiber creating a healthier end product.

These gluten free berry muffins are a staple in our home. I love that this recipe makes a small batch of 6, which is perfect for our two person household and the recipe can easily be doubled if needed. Lightly sweetened with maple syrup, these muffins are refined sugar free. The addition of greek yogurt creates a moist muffin that is also higher in protein than a typical muffin. Using both oat flour and ground flax in this recipes adds fiber. These muffins make for a healthy snack option.

How To Make Oat Flour

If you don’t want to purchase oat flour, it’s easy to make at home. All you need is a high speed blender and rolled oats. Be sure to use certified gluten free oat flour if necessary. While oats are naturally gluten free, they are often processed in the same facilities as gluten containing grains.

Simply add rolled oats to a blender. Start by blending on low, then increase speed and blend for 30 seconds to 1 minute until a fine flour is formed.

Tips For Gluten Free Berry Muffins

Mix berries with flour. Reserve a couple tablespoons of flour and stir it into the berries. This will help prevent the color from the berries from bleeding into the muffin batter. This is particularly helpful when using frozen berries.

Mix the baking powder into the wet ingredients. I find it helpful to mix the baking powder and salt into the wet ingredients. I make this muffin recipe all in one bowl, and doing this helps to make sure it is evenly distributed.

Ingredients

Oat Flour. My flour of choice for a high fiber, naturally gluten free option perfect for baking.

Baking Powder. The leavening agent that increases volume and creates a light textured baked good.

Salt. Key to enhance flavor.

Ground Flaxseed. Adds fiber and helps to bind the muffins.

Greek Yogurt. Adds moisture and protein.

Butter. Can be substituted with melted coconut oil or avocado oil.

Egg. Helps bind the muffins.

Maple Syrup. Lightly sweetens the muffins while keeping them refined sugar free. Honey can also be used in equal amounts. Be sure to use pure maple syrup and not pancake syrup.

Vanilla Extract. A baking staple, adds complexity with subtle vanilla flavor.

Berries. Any berries can be used here. I use frozen, but fresh can also be used. Mixed berries, raspberries or blueberries are what I often use.

Tools

Cast Iron Muffin Pan

Muffin Liners

Muffin Scoop

Yield: 6

Gluten Free Berry Muffins

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These berry muffins are naturally gluten free and high fiber made with oat flour. Lightly sweetened with maple syrup and with added greek yogurt, these healthy muffins are refined sugar free and higher in protein.

Prep Time 5 minutes

Cook Time 25 minutes 1 second

Total Time 30 minutes 1 second

Ingredients

• 1 1/4 cup oat flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp ground flaxseed
• 2/3 cup greek yogurt
• 1/4 cup butter, melted
• 1 egg
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1 cup berries

Instructions

1. Preheat oven to 375.
2. To a medium sized bowl, add greek yogurt, maple syrup, egg, vanilla extract and melted butter. Whisk well.
3. Add baking powder, salt and ground flaxseed, whisk again.
4. Stir in oat flour, reserving 2 tablespoons.
5. To a small bowl, add remaining oat flour and berries. Stir together.
6. Add berries to muffin batter and stir once more.
7. Line 6 cavities of a muffin tray with muffin liners.
8. Evenly divide batter between muffin cavities.
9. Bake 21-25 minutes until lightly golden brown. Cool on a baking rack.
10. Store on the counter for 2-3 days, in the fridge for a week, or the freezer for up to 3 months.

Notes

Fresh or frozen berries can be used. Melted coconut oil or avocado oil can be used in place of butter.

More Oat Flour Muffin Recipes

Pumpkin Muffins

Morning Glory Muffins

Banana Muffins

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This gluten free focaccia bread is soft and chewy with a perfectly crisp crust. Easy to make customizable, and delicious dipped in olive oil and balsamic vinegar or used as a gluten free sandwich bread alternative.

The hardest part of needing to eat gluten free is missing out on really great bread products. We have a local restaurant that serves housemaid gluten free focaccia, and it is always such a treat. I have been wanting to experiment with it for some time, and somehow on my first try this turned out perfect – a rarity in the case of gluten free bread.

This focaccia recipe is perfectly soft and chewy with a crisp crust and will be enjoyed just as much by gluten eaters as those that need to avoid it. It is incredible on its own, dipped into olive oil and balsamic vinegar, or used in place of sandwich bread.

Ingredients Needed For Gluten Free Focaccia

Psyllium husk powder. Also called ground psyllium husk. Psyllium husk acts as a binder and helps give gluten free dough a bit of stretch the way gluten does.

Water. Needed to activate the yeast. The amount used in this recipe makes it a high hydration dough.

Active Dry Yeast. Acts as the leavening agent to give the focaccia a nice rise and airy texture.

Honey. Feeds and helps activate the yeast and adds just a touch of sweetness.

Olive Oil. Provides that crisp crust we love in focaccia.

Apple Cider Vinegar. Helps create a tender crumb.

Millet Flour. You can also use sorghum flour in place of millet flour with a very similar result.

Tapioca Starch. This is them same as tapioca flour. Helps with binding and texture in gluten free breads.

Brown Rice Flour. In conjunction with the millet flour and tapioca starch, brown rice flour helps create a focaccia dough that is high hydration without being gummy or too sticky.

Salt. Salt is used in the dough to enhance flavor.

Coarse Salt. The focaccia is topped generously with coarse salt for crunch and flavor.

Dried Rosemary. To top the focaccia with for plenty of flavor. Fresh works well, or experiment with other toppings. Garlic, fresh rosemary, olive and sun-dried tomatoes are all options.

Tips For Making Focaccia

Use a light colored pan. It is best to use a light colored pan. A dark colored pan may cause the crust of the focaccia to brown too quickly while baking. A glass pan may not provide that perfect crisp crust we love in focaccia.

Grease the pan well. This recipe calls for greasing the pan with 2 tablespoons of olive oil. Use an additional tablespoon if you think it is needed to avoid the crust sticking.

Measure the psyllium husk separately. I like to measure the psyllium husk into a small bowl before adding it to the wet mixture. Psyllium husk absorbs liquid super quickly, so whisk or use a hand mixer while adding it tot the wet mixture to avoid it clumping. Any clumps can be really hard to dissolve once they are formed. If they do form, you can try to scoop them out before adding the wet mixture to the dry to avoid any clumps in the final dough.

Cool the focaccia completely. Cutting the focaccia while still hot may result in dough that is slightly gummy, so best to cool completely before slicing.

How To Make Gluten Free Focaccia

Add warm water (about 110 F) to a small bowl. Mix in honey and active dry yeast and set aside for 10 minutes until puffy.

In a large bowl, stir together millet flour, tapioca starch, brown rice flour, and salt.

Once yeast mixture is puffy, stir in honey, 1 tablespoon of olive oil and apple cider vinegar.

While mixing with a hand mixer or whisking quickly, mix in psyllium husk. Do this quickly to avoid lumps in the dough, the psyllium husk will absorb liquid quickly. I like to measure it out separately before adding to the yeast mixture. Set aside until it gels, about 3 minutes.

Stir yeast mixture into the dry ingredients until a wet dough forms.

Grease a light colored 9×13 pan with 2 tablespoons of olive oil and transfer dough to pan. With wet hands spread dough out in the pan.

Cover pan with wet dish towel and set aside for an hour to rise.

Preheat oven to 425.

Uncover the pan and drizzle 1 tablespoon of olive oil over dough. Use fingers to dimple the top of the dough. Sprinkle with coarse salt and dried rosemary.

Bake on bottom rack of the oven for 40 minutes.

Remove from oven and immediately transfer focaccia to a cooling rack.

Cool completely before slicing.

Gluten Free Focaccia Bread

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This gluten free focaccia is soft and chewy with a perfectly crisp crust. Easy to make customizable, and delicious dipped in olive oil and balsamic vinegar or used as a gluten free sandwich bread alternative.

Ingredients

• 2 tbsp psyllium husk powder
• 2 1/4 cup water (110 F)
• 4 tsp active dry yeast
• 1 tbsp honey
• 1 tbsp olive oil
• 2 tsp apple cider vinegar
• 1 1/4 cup millet flour
• 1 1/3 cup tapioca starch
• 3/4 cup brown rice flour
• 1 1/2 tsp salt
• 3 tbsp olive oil
• 1 tsp coarse salt
• 1/2 tsp dried rosemary

Instructions

1. Add warm water (about 110 degrees) to a small bowl. Mix in honey and active dry yeast and set aside for 10 minutes until puffy.

2. In a large bowl, stir together millet flour, tapioca starch, brown rice flour, and salt.

3. Once yeast mixture is puffy, stir in honey, 1 tablespoon of olive oil and apple cider vinegar.

4. While mixing with a hand mixer or whisking quickly, mix in psyllium husk. Do this quickly to avoid lumps in the dough, the psyllium husk will absorb liquid quickly. I like to measure it out separately before adding to the yeast mixture. Set aside until it gels, about 3 minutes.

5. Stir yeast mixture into the dry ingredients until a wet dough forms.

6. Grease a light colored 9x13 pan with 2 tablespoons of olive oil and transfer dough to pan. With wet hands spread dough out in the pan.

7. Cover pan with wet dish towel and set aside for an hour to rise.

8. Preheat oven to 425.

9. Uncover the pan and drizzle 1 tablespoon of olive oil over dough. Use fingers to dimple the top of the dough. Sprinkle with coarse salt and dried rosemary.

10. Bake on bottom rack of the oven for 40 minutes.

11. Remove from oven and immediately transfer focaccia to a cooling rack.

12. Cool completely before slicing.

13. Store on the counter for up to 3 days, or in the freezer.

Notes

Customize the toppings. Fresh rosemary, olives and sundried tomatoes are all great options.

More Gluten Free Bread Recipes

Oat Flour Sandwich Bread

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