Strawberry-Vanilla-Rhubarb Jam

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Strawberry Vanilla Rhubarb Jam
Photo: Photo by Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Prep Time:
50 mins
Total Time:
2 hrs 50 mins
Yield:
4 cups

When the blush red stalks of rhubarb begin to fill the market stalls, it's a sign that spring is finally here. Puckeringly tart, fibrous, and juicy, rhubarb is made for adding dimension and depth to sweets.

Recipe developer Jasmine Smith likes to pair rhubarb with a classic partner, strawberries, to bring a brightening acidity to this luscious jam. Strawberries' natural sugars and pectin also help the jam set after boiling. Choose crisp, thin stalks of young rhubarb that are firm, not wilting or woody, for the best flavor and texture.

This easy homemade jam replicates the classic sweet-tart pie filling of rhubarb and strawberries with an extra boost of flavor and aroma from grated orange zest and real vanilla beans. To amp up that vanilla, leave the halved pod in the jam overnight before removing and discarding. Serve the jam on buttery biscuits or drizzle it over sundaes. Fresh or frozen rhubarb works well here; freeze fresh stalks during their short spring season.

Ingredients

  • 1 ½ cups pounds fresh rhubarb stalks, cut into 1/2-inch pieces, or frozen cut rhubarb (about 5 1/2 cups)

  • 4 cups quartered hulled fresh strawberries (from 1 1/2 pounds fresh strawberries with tops)

  • 3 cups granulated sugar

  • 1 vanilla bean pod, halved lengthwise

  • ½ teaspoon kosher salt

  • ½ teaspoon grated orange zest plus 2 tablespoons fresh orange juice (from 1 orange), divided

Directions

  1. Stir together rhubarb, strawberries, sugar, vanilla bean pod halves, salt, and orange zest in a large saucepan. Bring to a boil over medium-high, stirring occasionally. Boil, stirring occasionally, until jam is thickened and reduced to about 4 cups, 25 to 30 minutes. Remove from heat; stir in orange juice. Using a wooden spoon, mash any large pieces of rhubarb and strawberries against side of pan.

  2. Remove and discard vanilla bean pod halves. Pour jam evenly into 2 pint jars. Let cool to room temperature, uncovered, about 2 hours. Seal jars with lids, and store in refrigerator up to 3 weeks.

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