Rhubarb Vanilla Jam

By á-47

yield: 4 pints

Ingredients

• 8 cups chopped rhubarb (about 3 cups)
• 4 cups sugar
• 1 cup double-strength brewed Earl Grey tea
• 1 vanilla bean, split and scraped
• juice from 1 lemon
• pinch salt
• 1 (3 oz) packet liquid pectin

Preparation

Step 1

In a large, nonreactive pot, combine the rhubarb, sugar, and tea and bring to a boil. Add the vanillas 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,m until the rhubarb has broken down.

Add the packet of liquid pectin and incr3ase the heat to high, to bring the jam up to a rolling boil. Let the jam boil vigorously for 3-4 minutes, stirring frequently to prevent the bottom from burning.

Remove the pot from the heat an ladle the jam into the prepared jars. Wipe the rims, apply the lids and process in a boiling water bath for 1 minutes.