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“From my food preservation files.”
4 pints

Ingredients Nutrition

  • 10 cups of chopped rhubarb (approximately 2 1/2 pounds of stalks)
  • 5 cups sugar
  • 1 cup earl grey tea (you could just use water, I happened to have some leftover tea around and it added a nice note to th)
  • 1 vanilla bean, split and scraped
  • 1 lemon, juiced
  • 1 pinch salt
  • 1 (3 ounce) packet liquid pectin


  1. Sterilize your jars in a large pot of boiling water. If you’re making refrigerator jam (it will keep nicely unprocessed in the fridge for 2-3 months), skip this step.
  2. In a 4-quart, non-reactive pot, bring the rhubarb, sugar and tea to a boil. Add the vanilla bean, lemon and salt to the pot and let it bubble gently for about ten minutes (on my stove, this means I set it to medium-high).
  3. After ten minutes have elapsed, add the pectin, stir to combine and let cook for a few more minutes.
  4. At this point, dip a spoon in the jam and see how it coats the back of the spoon. If you get a nice, even sheet, the jam is done.
  5. You can also taste at this point, to see if you like the balance of flavors. Add a little more lemon juice if you feel it needs additional brightening.
  6. Pour into hot jars, wide mouth and rings to remove any spillage and apply lids/rings. Process in a hot water bath for ten minutes.
  7. Remove from water and let cool.
  8. It’s delicious on toast. If yours turns out more syrup-y than jammy, serve with pancakes or waffles and tell everyone you did it on purpose.

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