Rhubarb Vanilla Jam
An easy, tart, and juicy rhubarb jam with flecks of vanilla bean and citrus zest.
Servings: 12 servings
Calories: 40kcal
Ingredients
- 12 ounces fresh rhubarb
- 1 lemon or orange
- ½ cup granulated sugar see notes
- ¼ cup water
- 1 teaspoon vanilla bean paste or vanilla extract
- ⅛ teaspoon kosher salt
Instructions
- Prep the fruit: Trim off the ends of 12 ounces fresh rhubarb. Cut each stalk in half lengthwise, then slice into ½-inch pieces. Zest 1 lemon (or orange) and juice half the citrus.
- Make the jam: In a medium saucepan, add rhubarb, citrus zest, juice, ½ cup granulated sugar, ¼ cup water, 1 teaspoon vanilla bean paste, and ⅛ teaspoon kosher salt, and bring to a boil.Reduce the heat and simmer, stirring occasionally until the fruit has fully broken down and mixture has thickened, about 15 - 20 minutes.Remove from the heat and cool completely to room temperature. Chill in the fridge in an airtight container for at least 2 hours before serving.
Notes
Sugar: For a sweeter jam, use ¾ cup sugar.
Variations: For a deeper color and flavor, sub 4 ounces of the fresh rhubarb with 4 ounces fresh chopped plums, raspberries, or strawberries.
Serving Suggestions: Enjoy with oatmeal, yogurt, toast, or by the spoonful!
Storage Notes: This is a refrigerator jam and is not intended for water-bath canning. Store in an airtight container in the fridge for 2 - 3 weeks or freeze for 2 - 3 months.
Nutrition
Serving: 1tablespoon | Calories: 40kcal | Carbohydrates: 10g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 26mg | Potassium: 83mg | Fiber: 1g | Sugar: 9g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 0.1mg
