Vanilla Rhubarb Earl Grey Jam

Vanilla Rhubarb Earl Grey Jam

Rhubarb is a popular favorite and readily available starting in June in the Calgary area.
Author: Marissa McClellan


  • 8 cups chopped rhubarb
  • 4 cups granulated sugar
  • 1 cup double strength brewed Earl grey tea
  • 1 pkg 85 ml 3 oz liquid pectin
  • 1 vanilla bean
  • Juice of 1 lemon
  • Pinch of salt


  • 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.
  • 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.
  • 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.
  • 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