Vanilla-Rhubarb Jam

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Vanilla-Rhubarb Jam

After looking at everyone’s recipe suggestion for rhubarb, I decided to whip up a batch of vanilla-rhubarb jam from Food in Jars. Holy Cow, I am glad I did–Rhubarb has never tasted so good!

Here is the freakin’ awesome recipe:



10 cups of chopped rhubarb
5 cups sugar
1 cup Earl Grey tea {Ah, be still my beating heart–any recipe with tea is, of course, going to turn out awesome}
1 vanilla bean, split and scraped {I order beans here}
1 lemon, juiced {about 3 tablespoons}
1/2 tsp. butter
pinch of salt
1 box pectin {I used Ball Pectin}

skimming foam off jam


Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Place the chopped rhubarb, sugar and tea into a 4-qt. saucepan and bring to boil on high heat. Reduce heat and simmer until the rhubarb is tender {about 5 minutes}.

Add the vanilla bean, lemon and salt to the pot and let it bubble gently for about ten minutes.

Slowly stir the pectin prepared rhubarb mixture.  Add butter to reduce foaming {optional but I always do it}.  Bring to full rolling boil {a boil that doesn’t stop bubbling when stirred} on high heat, stirring constantly.

Ladle immediately into prepared jars {I used pint-sized jars}, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on. Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.

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  1. Mamalala says:

    Just in time- I have a rhubarb plant which bolted, but I pulled out the flowers and watered like crazy while the weather cooled a bit more. I have another crop coming up with such pretty pink stalks.

    I made regular rhubarb jam last year, but I love me some earl grey tea and I absolutely love fresh vanilla bean. I must for next week’s to do list. Well done Mave!

  2. Melanie says:

    Do you have the Food in Jars book? It’s pretty awesome as well. I bought a copy last year and I love her recipes.

  3. Your link to where you buy vanilla beans isn’t working? Brings me to your blog…..?

    This looks like a great recipe! Can’t wait to try it!

  4. Shana Pare says:

    I would appreciate it if you would clarify the tea, please. Is that brewed tea or tea leaves? The recipe sounds great, but I sure would hate to mess up 10 cups of rhubarb by guessing wrong. Thanks!

  5. Thank you for sharing a rhubarb recipe that doesn’t have strawberries attached (allergy to the strawberries)!!! And ours isn’t pretty red like that, it is green…

  6. We abstain from tea :( would it work without it? I have a bunch of Vanilla Beans and 25# of Rhubarb! Sounds DIVINE! I made the recipe of Cinnamon Rhubarb last year and have hoarded it all winter long :)

  7. Charla Echlin says:

    Thank you for this recipe!! I was starting to freak out over all of the Rhubarb I harvested last weekend- I freeze it, but I only grow it b/c my husband likes rhubarb pie and cobbler (and sauce)- but sheesh, you can only eat so much of those :)

  8. this is so cool. I have a question though – I would love to do some preserving but just don’t eat that much jam (no PB&Js in my house and we don’t eat toast etc much). What else can you use jam/preserves for? I feel like there have to be lots of other applications in cooking (I saw the peach jam in the grilled chicken post a few days back which was great inspiration) – do you maybe have a Top Ten Things to do with Jam/Preserves list? Thanks for all the inspiration!

  9. Hi Mavis, I love your blog. My first time writing you. 3 questions, (1) You mentioned covering with two piece lids….do you mean using two flat lids for each jar? (2) Your picture shows a spoon scraping up the foamy substance, do you throw that out? I thought the butter would prevent the foam. (3) Can you explaine what you do with the vanilla bean pods? Thanks so much!

    • 2 piece lid is a lid and a band and yes, I throw the foam out. The butter helps top reduce the foaming.

      • Thanks for the two answers, can you answer #3, what you do with the vanilla bean pods? Thanks!

        • Hi Mavis, what do I do with the vanilla bean pods please? Thanks for answering.

          • Do you mean afterwards? you can toss it or rinse it off and make vanilla sugar with it.

          • I mean how do I use the vanilla bean in this receipe? I have one and it’s long and hard. Do I ground it up or just cook it whole. I’ve never used one before. Thanks

          • Oh, I understand now. :) You slice the vanilla pod down the center, scrape out the tiny vanilla beans, then toss the open pod and beans into he mixture when it asks for it. Remove the pod just prior to putting the jam in the jars. :)

          • :) Thanks, you’re the best!

  10. Colleen says:

    Thank You for this recipe’ !
    I found myself “rhubarb rich” this year and the jam turned out so well, I’ve started handing the recipe’ out with the jars :D

  11. I made this and the cinnamon rhubarb jam as some of the jams I made yesterday and it was FANTASTIC!

  12. Carole Russell says:

    I just rediscovered canning and preserving after a long absence and found your website. It’s great! Can you make the vanilla rhubarb jam with Splenda instead of suger? I just found out I’m diabetic. It sounds great, but will it hold up after canning. Thanks

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