Rhubarb Vanilla Jam
adapted from The Killarney Inn
Makes 48 oz.
Ingredients
- 1 kg. thinly sliced pink rhubarb (9–10 cups)
- 1 large Granny Smith apple peeled and shredded
- 4½–5 cups sugar
- ½ tsp. pectin
- ½ tsp. vanilla extract
- 200 ml. hot water (¾ cup plus 1½ tbsp.)
- juice of 1 lemon
Instructions
- Place a small plate in the freezer. Prepare six 8oz. jam jars for canning (see The Pioneer Woman's instructions).
- Combine the rhubarb, apple, and sugar in a very large pot. Let macerate for 5 minutes. Stir in the pectin, vanilla extract, and hot water. Cook the rhubarb mixture over medium heat for 20 minutes, stirring occasionally, or until the rhubarb has broken down into a thick, bubbly, red stew.
- Add the lemon juice and reduce heat to medium-low. Stirring regularly, cook another 15–20 minutes.
- Remove the plate from the freezer and test the jam by dropping a small dollop onto the cold plate. It if holds its shape, then the jam is set. If it runs or pools, cook another 5 minutes and test again.
- Spoon the jam into warm jars, leaving a ¼″ gap at the top. Run a knife along the inside edge of the jar to release any trapped air. Clean the rim of the jars, then cover squarely with the lids and screw the tops on loosely.
- Boil the jars in a covered pot for 10 minutes, per The Pioneer Woman's instructions. Turn off the heat and let the jars rest in the hot water another 10 minutes.
- Carefully remove the jars from the water and place on a wire rack to cool completely. When the jam is completely cool, test the center of each lid to make sure they are sealed tightly (there should be no give whatsoever). If any of the jars are not tightly sealed, store in the refrigerator; otherwise, store at room temperature until ready to enjoy!
Notes
This jam is wonderful on white toast as well as brown bread!
