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
Canning Lids & Rings – Use code ABBEY10 to save 10% on your order
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.
Rhubarb Vanilla Bean Jam
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.
Ingredients
- 9 cups chopped rhubarb
- 3/4-3 cups sugar (I use 2 cups)
- 1 vanilla bean
- 1/2 lemon
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Ladle jam into jars to 1/4 inch of headspace.
- Clean rims, apply lids and rings to finger tip tight.
- Prepare a water bath canner with a cannning rack and water to match the temperature of the jars.
- Add jars to the canner and make sure they are covered with 1-2 inches of water. Cover with a lid.
- 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.
- 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.
- 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.
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