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Strawberry Rhubarb Vanilla Bean Jam with Cinnamon Spice Delight

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This Strawberry Rhubarb Vanilla Bean Jam is a luscious spread that beautifully balances sweet strawberries and tart rhubarb, enhanced with warm notes of vanilla and cinnamon. Perfect for toast, yogurt, or desserts, this jam captures the essence of summer in every jar.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and quartered
  • 2 cups rhubarb, chopped into 1/2-inch pieces
  • 1 1/2 cups granulated sugar
  • 1/4 cup fresh lemon juice (about 1–2 lemons)
  • 1 vanilla bean, split and seeds scraped (or 1 tablespoon pure vanilla extract)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon unsalted butter (optional, for reducing foaming)
  • 1 pouch (1.75 oz) fruit pectin (like Sure-Jell)

Instructions

  1. Prepare your equipment: Gather a large saucepan, wooden spoon, and a jar for storage. Make sure the jar is clean and sterilized for your jam.
  2. In your large saucepan, combine the quartered strawberries and chopped rhubarb. Let them sit for about 10 minutes to release their juices, which helps create a flavorful base.
  3. Add in the granulated sugar and lemon juice to the fruit mixture. Stir well to combine. Allow this mixture to sit for another 10-15 minutes, until the sugar begins to dissolve and the fruits are juicy.
  4. Place the saucepan over medium heat and bring it to a gentle boil. Stir occasionally to prevent sticking. You’ll know it’s ready to move to the next step when the mixture starts bubbling vigorously and the sugar is completely dissolved.
  5. Once boiling, add the scraped vanilla bean seeds, ground cinnamon, nutmeg, and salt. Stir thoroughly and keep boiling for 5-10 minutes, until the mixture thickens slightly and coats the back of a spoon. Be cautious not to let it boil over.
  6. Stir in the fruit pectin and continue to boil for another 1-2 minutes, stirring constantly. You should notice the jam thickening further. If it seems overly foamy, add the optional butter to help reduce this.
  7. Remove the saucepan from heat and let it cool for about 5 minutes. This cooling time helps your jam to settle and enhances the flavor.
  8. Pour the jam into your prepared jar and seal tightly. Allow it to cool to room temperature before refrigerating. Your jam will be ready to use after a few hours, but it’s best enjoyed the next day when the flavors have melded.

Nutrition

Keywords: Make sure to let the sugar dissolve fully before boiling to create a syrupy base. Using a heavy-bottomed saucepan is crucial to prevent burning. If you want a less sweet jam, you can reduce the sugar by up to one-third, but be mindful of the jam's ability to set.

Find it online: https://mamablueberry.com/strawberry-rhubarb-vanilla-bean-jam-with-cinnamon-spice-delight/