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Vanilla-Rhubarb Jam with Earl Grey
Ingredients
- 8 cups chopped rhubarb (about 3 lb.)
- 4 cups. sugar
- 1 cup double-strength brewed Earl Grey tea
- 1 vanilla bean, split and scraped
- juice of 1 lemon
- pinch salt
- 1 packet liquid pectin (3 oz.)
Instructions
- Prepare a boiling water bath and 4 one-pint jars or 8 jelly jars.
- Place the lids in a small saucepan, cover with water and simmer over very low heat.
- In a large, nonreactive pot, combine 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 med.-high heat for 15-20 min., stirring regularly, until the rhubarb has broken down. Add the packet of liquid pectin and increase the heat to high, to bring the jam up to a rolling boil. Let the jam boil vigorously for 3-4 min., 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 min.
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