Vanilla-Rhubarb Jam with Earl Grey

Vanilla-Rhubarb Jam with Earl Grey
  1. 8 cups chopped rhubarb (about 3 lb.)
  2. 4 cups. sugar
  3. 1 cup double-strength brewed Earl Grey tea
  4. 1 vanilla bean, split and scraped
  5. juice of 1 lemon
  6. pinch salt
  7. 1 packet liquid pectin (3 oz.)
  1. Prepare a boiling water bath and 4 one-pint jars or 8 jelly jars.
  2. Place the lids in a small saucepan, cover with water and simmer over very low heat.
  3. In a large, nonreactive pot, combine rhubarb, sugar, and tea and bring to a boil. Add the vanilla bean and seeds, lemon juice, and salt to the pot and let the mixture bubble gently over med.-high heat for 15-20 min., stirring regularly, until the rhubarb has broken down. Add the packet of liquid pectin and increase the heat to high, to bring the jam up to a rolling boil. Let the jam boil vigorously for 3-4 min., stirring frequently to prevent the bottom from burning. Remove the pot from the heat and ladle the jam into the prepared jars.
  4. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 min.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Talk To Us


This site uses Akismet to reduce spam. Learn how your comment data is processed.