Vanilla Rhubarb Earl Grey Jam

Vanilla Rhubarb Earl Grey Jam
Yields 8
Rhubarb is a popular favorite and readily available starting in June in the Calgary area.
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  1. 8 cups chopped rhubarb
  2. 4 cups granulated sugar
  3. 1 cup double strength brewed Earl grey tea
  4. 1 pkg (85 ml 3 oz) liquid pectin
  5. 1 vanilla bean
  6. Juice of 1 lemon
  7. Pinch of salt
  1. Prepare a boiling water bath and jars to sterilize. Place the lids in a small saucepan, cover them with water and simmer over very low heat.
  2. In a large, nonreactive pot, combine the rhubarb, sugar and tea and bring to a boil. Add the vanilla and seeds, lemon juice and salt to the pot and let the mixture bubble gently over medium-high heat for 15-20 minutes stirring regularly until the rhubarb has broken down.
  3. 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 to 4 minutes, stirring frequently to prevent the bottom from burning.
  4. Remove the pot from the heat and ladle the jam into prepared jars. Wipe the rims, apply the lids and rings and process in a boiling water bath for 10 minutes.
Adapted from Food in Jars
Adapted from Food in Jars