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Flavorful Rhubarb Jam Recipe Easy Homemade with Vanilla Bean and Orange Zest

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A vibrant and cozy homemade rhubarb jam featuring fresh vanilla bean and bright orange zest, perfect for spring and summer breakfasts or gifts.

Ingredients

Scale
  • 4 cups chopped fresh rhubarb (about 500 grams or 1.1 pounds)
  • 2 cups granulated sugar (400 grams)
  • 1 whole vanilla bean, split and scraped
  • Zest of one medium orange (about 1 tablespoon)
  • 2 tablespoons fresh lemon juice (30 ml)
  • ½ cup water (120 ml)

Instructions

  1. Rinse 4 cups (500 g) of rhubarb stalks under cold water. Trim off the leaves and chop the stalks into ½-inch (1.25 cm) pieces. Set aside.
  2. Slice one whole vanilla bean lengthwise with a sharp knife. Scrape out the tiny seeds inside and set both seeds and pod aside.
  3. In a large heavy-bottomed saucepan, add chopped rhubarb, 2 cups (400 g) granulated sugar, ½ cup (120 ml) water, scraped vanilla seeds, and the whole vanilla pod. Stir gently to combine.
  4. Place the saucepan over medium heat. Stir frequently as the sugar dissolves and rhubarb softens, about 10 minutes. Once boiling, reduce heat to medium-low and simmer gently.
  5. After about 15 minutes of simmering, add the orange zest and 2 tablespoons (30 ml) fresh lemon juice. Stir well.
  6. Continue simmering for another 15-20 minutes, stirring occasionally, until the mixture thickens and rhubarb breaks down but retains some texture. Test by placing a spoonful on a chilled plate; if it wrinkles when pushed, it’s ready.
  7. Remove and discard the empty vanilla pod from the jam.
  8. Ladle hot jam into sterilized glass jars, leaving about ¼ inch (0.6 cm) headspace. Wipe rims clean and seal tightly with lids.
  9. Let jars cool at room temperature, then refrigerate. The jam will thicken further as it cools.

Notes

Use medium heat to avoid burning sugar; stir often especially near the end. Test jam set with chilled plate test. For smoother texture, lightly mash rhubarb in last 5 minutes. Sterilize jars by boiling for 10 minutes before use. Frozen rhubarb can be used if thawed and drained. Variations include reducing sugar with pectin, adding spices like cinnamon or cardamom, or blending with berries.

Nutrition

Keywords: rhubarb jam, homemade jam, vanilla bean jam, orange zest jam, spring recipes, easy jam recipe, fruit preserves

Find it online: https://sagestirs.com/flavorful-rhubarb-jam-recipe-easy-homemade-with-vanilla-bean-and-orange-zest/