Vanilla-Rhubarb Jam with Earl Grey √
Makes 4 (1 pint) jars.
Note: From “Food in Jars,” by Marisa McClellan.
• 8 c. chopped rhubarb (about 3 lb.)
• 4 c. sugar
• 1 c. double-strength brewed Earl Grey tea
• 1 vanilla bean, split and scraped
• Juice of 1 lemon
• Pinch salt
• 1 (3-oz.) packet liquid pectin
Prepare a boiling water bath and 4 regular-mouth pint jars. 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 bean and seeds, lemon juice and salt to the pot, and let the mixture bubble gently over medium-high heat for 15 to 20 minutes, stirring regularly, until the rhubarb has broken down.
Add the packet of liquid pectin and increase the heat to high, and bring the jam 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 the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
Nutrition information per 1 tablespoon:
Calories 26 Fat 0 g Sodium 3 mg
Carbohydrates 7 g Saturated fat 0 g Calcium 7 mg