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Flavorful Rhubarb Jam with Vanilla Bean and Orange Zest

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A quick and easy homemade rhubarb jam recipe that balances tart rhubarb with warm vanilla and bright orange zest, perfect for spring and summer breakfasts or desserts.

Ingredients

Scale
  • 4 cups fresh rhubarb stalks, chopped (about 500g / 1.1 lbs)
  • 2 cups granulated sugar (400g)
  • 1 whole vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
  • Zest of 1 medium orange
  • 1/4 cup fresh orange juice (60ml)
  • 2 tablespoons lemon juice (30ml)
  • 1 tablespoon pectin (optional)

Instructions

  1. Wash and trim rhubarb stalks, then chop into roughly 1/2-inch pieces (about 10 minutes).
  2. Split the vanilla bean lengthwise and scrape out the seeds; reserve seeds and pod. If using vanilla extract, add later.
  3. In a large heavy-bottomed saucepan, combine chopped rhubarb, sugar, vanilla seeds and pod, orange zest, orange juice, and lemon juice. Let sit for 10-15 minutes to dissolve sugar and mingle flavors.
  4. Place saucepan over medium heat and bring to a gentle boil, stirring frequently to prevent sticking. Reduce heat to medium-low and simmer uncovered, stirring occasionally and gently mashing some rhubarb, for 25-30 minutes.
  5. If using pectin, stir in 1 tablespoon about 10 minutes before finishing. Add vanilla extract now if using.
  6. Test jam consistency by spooning a bit onto a chilled plate; if it wrinkles and holds shape after cooling for a minute, it is ready. If too runny, cook a few minutes longer.
  7. Remove and discard the vanilla bean pod.
  8. Ladle hot jam into sterilized jars, leaving about 1/4-inch headspace. Wipe rims clean, seal immediately, and let cool to room temperature before storing.

Notes

Use a heavy-bottomed pot to prevent scorching. Stir gently to keep some rhubarb chunks for texture. Test jam set with chilled plate test. Vanilla bean adds richer aroma than extract. Sterilize jars well to avoid spoilage. Optional pectin can be added for firmer set. Frozen rhubarb can be used if thawed and drained. Store refrigerated up to 3 weeks or canned for up to 6 months.

Nutrition

Keywords: rhubarb jam, homemade jam, vanilla bean, orange zest, spring recipe, easy jam, fruit preserves, vegan jam, gluten-free jam

Find it online: https://bitefuljoy.com/flavorful-rhubarb-jam-recipe-with-vanilla-bean-and-orange-zest-easy-homemade-guide/