Spring brings magic to my kitchen. The farmer’s market is full of strawberries and rhubarb. I mixed them together for the first time, and my kitchen smelled amazing.

Adding vanilla bean made it even better. This jam is now a favorite of mine. It reminds me of summer fun and family time.

This recipe is easy and lets the fruits shine. It doesn’t need special pectin. The jam is perfect and tastes great.

Why You’ll Love This Recipe

This Strawberry Rhubarb Jam with Vanilla is a hit. It mixes sweet and tangy in a way that’s unforgettable. It’s great on biscuits, with cheese, or on ice cream.

The vanilla makes it feel fancy, turning simple meals into special treats. Making it is easy, so anyone can do it. Each jar is full of homemade love and brings back happy memories.

The smell of cooking fills the kitchen, taking me back to my childhood. Every bite is comforting. It’s more than just a jam; it’s a treasure to enjoy.

Ingredients for Strawberry Rhubarb Jam with Vanilla

To make a tasty strawberry rhubarb jam with vanilla, I use fresh ingredients. This recipe is perfect for preserving seasonal fruits. It makes a delicious treat for all year.

• 2 pounds of rhubarb, cut into 1/2 inch pieces – This ingredient gives the jam a tangy kick.
• 1 pound of strawberries, hulled and cut into 1/4 inch pieces – Sweet strawberries add flavor and a red color.
• 2 1/2 cups granulated sugar – Sugar sweetens the jam and helps preserve it.
• 3 tablespoons bottled lemon juice – Lemon juice adds acidity and helps the jam set.
• 1/4 teaspoon fine salt – Salt balances the sweetness and enhances the flavor.
• 1 vanilla bean pod, seeds scraped out – Vanilla beans add a warm, gourmet touch.

With these ingredients, I make delicious seasonal fruit preserves. They delight my taste buds and impress others. This jam captures summer’s essence and adds homemade charm to any table.

How to Make Strawberry Rhubarb Jam with Vanilla: Step-by-Step Instructions

This easy recipe for strawberry rhubarb jam with vanilla is simple. Just follow my steps for a perfect batch every time.

1. Macerate the Fruit: Start by mixing chopped rhubarb and strawberries in a bowl. Add sugar and cover it. Put it in the fridge for 12-24 hours. This lets the fruits get juicy, making the jam taste better and less foamy.
2. Prep Your Jars: Clean your jars well with warm soapy water. Rinse them and put them in a water bath canner set to simmer. Make sure the jars are warm for the jam to seal well.
3. Cook the Jam: Put the macerated fruit into a big pot. Add lemon juice, a pinch of salt, and vanilla seeds. Stir often as you heat it up. The jam will thicken in about 25-30 minutes.
4. Test for Consistency: To see if the jam is set, use the cold plate method. Put some jam on a cold plate and let it cool. If it doesn’t run off fast, it’s ready.
5. Jar the Jam: Remove the jars from the canner. Fill them with hot jam, leaving a little space at the top. Seal with lids and tighten them a bit before boiling for 10 minutes. This keeps your jam fresh.
6. Cool and Store: Let the sealed jars cool on a towel. Once cool, store them in a dark, cool place. Your homemade jam will last up to a year if sealed right.

By following these steps, you’ll make delicious homemade jam. It’s great on toast or in desserts.

Serving Tips for Strawberry Rhubarb Jam with Vanilla

Enjoying my Strawberry Rhubarb Jam with Vanilla is a joy. It’s great on toasted sourdough bread with butter. It makes a fancy breakfast.

I also like it on a cheese board. Its sweet and tart taste goes well with many cheeses.

Using the jam as a topping is another favorite. It’s good on yogurt, pancakes, and waffles. It makes breakfast special.

For a sweet treat, I put it on vanilla ice cream. Or, I blend it into a milkshake. It’s perfect for hot days.

This jam makes any meal or snack better. It turns simple dishes into fancy ones. Enjoy it at family gatherings or every day.

Storage Tips for Homemade Jam

To keep my homemade jam fresh, I follow some key storage tips. First, I keep jars in a cool, dark spot. This helps my Strawberry Rhubarb Jam with Vanilla last up to a year.

After opening a jar, I store it in the fridge. I try to eat it within three weeks. To check if the jar is sealed, I press the lid’s center. If it stays down, it’s sealed right.

If I make too much jam, I freeze it. I put the jam in airtight containers and freeze for up to six months. This way, I don’t lose its taste and texture.

Storage Method	Duration	Notes
Unopened Jars	Up to 1 year	Store in a cool, dark place
Opened Jars	Up to 3 weeks	Keep refrigerated
Frozen Jam	Up to 6 months	Use airtight containers

By using these storage tips, I can enjoy my homemade jam whenever I want!

Summary of Strawberry Rhubarb Jam with Vanilla

This Strawberry Rhubarb Jam with Vanilla is special. It’s made with fresh strawberries and tart rhubarb. Vanilla adds a sweet touch, making it perfect for any meal.

It’s great because you can use it in many ways. Spread it on bread for breakfast or fill desserts with it. It’s a homemade treat that shows off your cooking skills.

If you want a tasty homemade jam, try this one. It’s full of summer flavors. Make it and enjoy it all year, or share it with friends and family!