Ingredients
2 pounds rhubarb, trimmed, peeled, cut into 1-inch pieces
1/4 cup water
1 vanilla bean
2 cups sugar
3 teaspoons natural fruit pectin
4 teaspoons lemon juice
Preparation
Step 1
Prepare glass jars and lids based on your canning instructions.
Step 2
Place rhubarb and water in a wide medium sauce pan.
With a sharp knife split the vanilla bean open lengthwise. Remove the caviar with a knife or spoon. Add the caviar and bean hull to the pot of rhubarb.
Step 3
Mix to combine and cook, stirring occasionally over medium heat. Rhubarb will soften and release natural juices, about 5-6 minutes.
Step 4
Add sugar, fruit pectin and lemon juice. Increase temperature to high heat. Once mixture begins to boil reduce to a simmer for 8 minutes. Remove from heat. Taking tongs remove the vanilla bean hull.
Step 5
Carefully ladle jam into the prepared glass jars, leaving 1/4 inch border at the top. Wipe the rim and seal the lid.
Step 6
Submerge to cover the jars in your water bath, bring to a boil over high heat for 5 minutes. Allow to sit a few minutes before removing jars. Carefully remove the jars with proper tongs.
Storage
Store the unopened jam in a cool, dark place for up to one year.
Opened jars can be stored in the refrigerator for 4 months.