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Archive for March, 2015

Yield: 4 Pints

Ingredients:

  • 10 Cups of chopped rhubarb (about 2.5lbs stalks)
  • 5 Cups of sugar
  • 1 8oz Cup Earl Grey tea
  • 1 vanilla bean, split & scraped
  • 1 lemon, juiced (or 3T lemon juice)
  • Pinch of salt
  • 1 packet of liquid pectin

Instructions:

  1. Sterilize jars & lids. If you want to do refrigerator jam (it will keep nicely unprocessed in the fridge for 2-3 months), skip this step.
  2. In a 5-quart, non-reactive pot, bring the rhubarb, sugar and tea to a boil.
  3. Add the vanilla bean, lemon & salt to the pot and let it boil gently for 10 minutes, stirring constantly to prevent scorching.
  4. Add pectin, stir, and return to a full rolling boil for 1 minute (one you can’t stir down), stirring constantly.
  5. Remove from heat and pour into hot jars. Clean the jar rims and apply lids/rings.
  6. If you are processing your jam, process the jars in a hot water bath for 10 minutes.
  7. Remove and let cool.
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