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Strawberry rhubarb vanilla bean jam is a sweet and tangy treat that’s perfect for spreading on toast or adding to desserts. This jam combines the bright flavor of strawberries with the tartness of rhubarb and the rich sweetness of vanilla. You can make this delicious jam at home with just a few simple ingredients and some basic canning equipment.
Making your own jam is a fun and rewarding project that lets you enjoy the flavors of summer all year round. With strawberry rhubarb vanilla bean jam, you’ll have a tasty homemade spread that’s sure to impress your family and friends.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make strawberry rhubarb vanilla bean jam:
- 5 cups chopped rhubarb
- 5 cups quartered strawberries
- 6 cups sugar (can use up to 8 cups for sweeter jam)
- 1 vanilla bean, split and seeds scraped
- 1/4 cup water
- Juice from 1 lemon (about 3 tablespoons)
- 2 teaspoons powdered pectin
Don’t have all the ingredients? No worries! Try these swaps:
• No vanilla bean? Use 1 teaspoon vanilla extract instead. • Fresh out of lemon? Try lime juice or a splash of apple cider vinegar. • Can’t find rhubarb? Double up on strawberries for a classic strawberry jam.
For a less sweet version, you can cut the sugar down to 5 cups. If you like your jam extra thick, add another teaspoon of pectin.
Remember, the best jams come from ripe, fresh fruit. Pick the juiciest strawberries and crispest rhubarb stalks you can find!
Instructions
You’ll need ripe strawberries, fresh rhubarb, sugar, lemon juice, and vanilla beans to make this jam. Start by washing and chopping the fruit. Mix it with sugar in a large pot.
Add lemon juice and split vanilla beans. Let the mixture sit for 30 minutes to release juices. Then, cook it over medium-high heat, stirring often.
Bring the jam to a rolling boil. Keep cooking until it thickens, about 20-25 minutes. Test for doneness by putting a small amount on a cold plate. If it wrinkles when pushed, it’s ready.
Remove the vanilla pods and skim off any foam. Pour the hot jam into clean jars, leaving 1/4 inch of space at the top. Wipe the rims and seal tightly with lids.
Process the jars in a boiling water bath for 10 minutes if you want to store them long-term. Let the jars cool completely before labeling and storing.
Tips, Tricks & Storing
When making strawberry rhubarb vanilla bean jam, use fresh, ripe fruit for the best flavor. Cut the rhubarb and strawberries into small, even pieces to help them cook evenly.
For a smoother texture, mash some of the fruit before cooking. This creates a nice balance of chunks and smooth jam.
Add a splash of lemon juice to brighten the flavors and help the jam set better. The natural pectin in lemon aids in thickening.
To test if your jam is ready, put a small amount on a cold plate. If it wrinkles when you push it with your finger, it’s done.
Store homemade jam in clean, sterilized jars. If you’ve canned it properly, it can last up to 2 years in a cool, dark place.
For freezer jam, use plastic containers or freezer-safe jars. It will keep for about a year in the freezer.
Once opened, refrigerate your jam and use it within 1-2 weeks for the best quality.
Try stirring a spoonful of jam into yogurt or oatmeal for a fruity breakfast treat. It’s also great as a topping for ice cream or cheesecake.