Vanilla-Rhubarb Jam

Vanilla-Rhubarb Jam

I picked a few stalks of rhubarb this morning and thought you might be harvesting rhubarb as well, so I am reposting this recipe for Vanilla-Rhubarb Jam. The recipe came from from Food in Jars, and let me tell you Bob, it’s flippin’ delicious. Homemade Jam Packaging | Homemade Jam Healthy | Homemade Jam No Sugar | Homemade Jam Strawberry | Homemade Jam | Homemade Jam Recipe

Yield: 2 Servings

Ingredients:
10 cups of chopped rhubarb
5 cups sugar
1 cup Earl Grey tea
1 vanilla bean split and scraped
1 lemon juiced {about 3 tablespoons}
etc.

Instructions:

Step number one. Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Step 02, Place the chopped rhubarb, sugar and tea into a 4-qt. saucepan and bring to boil on high heat. Reduce heat and simmer until the rhubarb is tender {about 5 minutes}.

Step three, Add the vanilla bean, lemon and salt to the pot and let it bubble gently for about ten minutes.

Complete Instructions: https://www.onehundreddollarsamonth.com/vanilla-rhubarb-jam/

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