Tangy rhubarb and smooth vanilla make a great treat for toast or scones. This recipe makes just 1/2 pint and doesn't involve a complicated canning process, so it's perfect for an easy weekend brunch. - TheRunawaySpoon —TheRunawaySpoon
Test Kitchen Notes
TheRunwaySpoon's jam recipe is extremely easy to follow and the quality of the ingredients shine through. The vanilla is very fragrant and such a great match for the rhubarb. I would have liked it with a little less sugar, but then again I like things a little tart. I made a second batch with 1/2 cup of brown sugar instead of 1 cup of white sugar and thought it had more depth. That being said, it's so tasty that you only need a spoon, no toast necessary here! - Culinista Annouchka —The Editors
8 3/4 ounces
In This Recipe
Chop the rhubarb into small pieces and place in a heavy saucepan with the sugar and water.
Split the vanilla bean and scrape out the seeds with the flat side of a knife and drop into the pan. Add the bean.
Stir the mixture over medium heat until the sugar is dissolved, stirring to scrape the bottom. Continue cooking over medium heat, stirring and breaking up the fruit with the back of the spoon. Cook for about 20 minutes until the jam is thick, just shy of spreadable, as it will thicken when it cools.
Remove the vanilla bean and discard. Carefully spoon the hot jam into a half-pint jar and leave unsealed to cool. When cool, screw on the lid and refrigerate.