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Easy Small Batch Rhubarb Vanilla Bean Freezer Jam Recipe for Beginners

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A quick and easy no-cook freezer jam recipe combining tart rhubarb and fragrant vanilla bean, perfect for small batches and beginners.

Ingredients

Scale
  • 4 cups chopped fresh rhubarb (about 500g or 1 lb 2 oz)
  • 3 cups granulated sugar (600g or 1 lb 5 oz)
  • 1 package powdered fruit pectin for freezer jam (such as Sure-Jell or Ball)
  • 1 whole vanilla bean, split and scraped
  • 2 tablespoons freshly squeezed lemon juice (30 ml or 1 fl oz)

Instructions

  1. Wash the rhubarb stalks well, then chop into roughly 1/4-inch (0.5 cm) pieces. Place in a large mixing bowl.
  2. Sprinkle the powdered fruit pectin evenly over the rhubarb, then add the sugar. Stir gently but thoroughly to combine.
  3. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the bowl and toss to distribute evenly.
  4. Pour in the freshly squeezed lemon juice and stir once more.
  5. Cover the bowl with a clean towel and let the mixture sit at room temperature for about 10 minutes to activate the pectin.
  6. Stir the jam one last time, then spoon it into clean jars or containers, leaving about 1/2 inch (1 cm) headspace. Seal tightly with lids.
  7. Place the jars in the refrigerator for up to 24 hours to allow the jam to finish setting.
  8. Once set, transfer the jam to the freezer for long-term storage. It keeps well frozen for up to a year.

Notes

Use powdered fruit pectin labeled for freezer jams to ensure proper setting. If jam is too runny after chilling, stir in a little more powdered pectin and let sit longer. Be gentle when stirring to maintain chunky texture. Store jam frozen for up to a year; thaw in refrigerator before use. Avoid microwaving to preserve texture and flavor.

Nutrition

Keywords: rhubarb jam, freezer jam, vanilla bean jam, small batch jam, no-cook jam, beginner jam recipe, rhubarb vanilla jam

Find it online: https://fizzlefork.com/easy-small-batch-rhubarb-vanilla-bean-freezer-jam-recipe-for-beginners/