Email to Cat      

Rhubarb-Vanilla Jam

Source of Recipe

From "Food Gift Love" by Maggie Battista


Recipe Introduction

"If I ever had a signature fruit, rhubarb�tart and sweet but mostly tart�is mine. It doesn't really require much to make it agreeable. Just a bit of sugar, lemon, and vanilla will smooth out the tangy flavor. Rhubarb-Vanilla Jam is not only great on toast, but it's perfect to top pancakes, oatmeal, vanilla ice cream, or teacake. No big surprise, it also makes a great base for a mean cocktail. Instead of making a single big batch, I stockpile a couple jars for my 'Food Gift Love' pantry each spring weekend, extending my rhubarb enjoyment as long as possible, and then I dole it out to friends and family throughout the year. Making jam makes some people nervous, but do try this first-timer's jam. Several of my recipe testers had never made jam before this one, and it was a snap for them. So if you're new to it, too, just take it slow."

List of Ingredients

◦� 18 ounces rhubarb, chopped into 1-inch pieces (2 � cups)
◦� 1 � cups granulated sugar
◦� 2 tablespoons fresh lemon juice
◦� � teaspoon vanilla extract
◦� 1 vanilla bean, split lengthwise

Special equipment:
◦� 2 half-pint glass jars with airtight lids, sterilized
◦� Wide-mouth funnel


Recipe

If you're preserving/canning your jam for long-term storage, start with step 1a. If you're not preserving the jam (if it's your first jam experience and you're wary), you can skip to step 1b.

❧ a) Sterilize your canning jars and prepare your water-bath canning pot.

❧ b) Place a small plate with four to five small spoons in a flat space in your freezer.


Now let's make jam:

In a wide nonreactive 5-quart pan over medium-high heat, combine the rhubarb, sugar, lemon juice, vanilla extract, and vanilla bean. Stir a few times with a rubber spatula and bring to a boil. Once the mixture has come to a boil, reduce the heat to medium and cook at least 15 minutes, stirring occasionally, but it could take up to 30 minutes. Pay close attention to this jam, please, as it tends to burn easily if not stirred.

Cook the mixture until all the moisture has evaporated and you're left with a very thick, hot syrup. The thicker it gets, the more you will need to stir to ensure that it doesn't burn or stick to the bottom of the pan. At this point, begin checking for doneness.

Here are the signs that your jam is ready: the mixture looks glossy and shiny; the mixture begins to thickly coat the back of your spoon; the rhubarb has become very stringy and almost translucent; and the mixture has darkened in color. If all signs point to done, conduct a spoon test.

Remove from the heat to slow down the cooking each time you test the jam. Place one teaspoon of the mixture on one of your frozen spoons and quickly return to the plate in the freezer. After 2 minutes, check to see if the jam has thickened on the frozen spoon by rocking it from side to side. If it's very loose and runny, return to medium heat and continue boiling the mixture and stirring. When it runs very slowly, it's done. This jam won't really set completely�it has a loose texture. When it's ready, remove from the heat and do not stir it any further. Remove the vanilla bean once the jam has cooled, before storing. If you're not preserving/canning the jam, allow the mixture to cool and then store in the fridge up to 2 weeks in a sealed container.

If you are preserving the jam, ladle your jam through a funnel into your prepared sterilized jam, leaving � inch of headspace. Tap the jar a few times to loosen any air bubbles. Wipe the rims and seal carefully, as the jars will be hot. Place the jars in a single layer in your pot of boiling water. Once the water bath boils again, process these jars 10 full minutes. Store for up to one year in a dark pantry.

Makes about 2 cups