Back to recipes
Rhubarb Orange Vanilla Jam

Serves 6

45 min

Rhubarb Orange Vanilla Jam

Recipe GLPRc1d116c6b4a86e

0.0(0)
Sauce & Condiment
45 min
Servings: 6
Stovetop
SNAP eligible

A vibrant, citrus-infused preserve combining tart rhubarb with bright navel orange and fragrant vanilla bean. This elegant jam is perfect for spreading on toast, swirling into yogurt, or filling pastries. The natural pectin helps achieve a smooth, spreadable consistency while maintaining the fruit's fresh flavors.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free accountSign in

Ingredients

6 cups granulated sugar

2 large navel oranges, zest and juice

5 cups finely chopped rhubarb

1 vanilla bean, split and seeds scraped

1.75 ounces powdered pectin

1/2 teaspoon unsalted butter

Directions

  1. Wash the navel oranges thoroughly and zest them using a fine microplane or box grater. Extract the juice from both oranges, straining out any seeds and pulp. Set the zest and juice aside.

  2. Rinse the fresh rhubarb and trim the ends. Chop finely into small, uniform pieces until you have 5 cups total.

  3. Split the vanilla bean lengthwise with a sharp knife and use the back of the knife to scrape out all the tiny seeds, keeping both the seeds and the pod.

  4. In a large, heavy-bottomed pot, combine the granulated sugar and powdered pectin together, stirring well to distribute the pectin evenly throughout the sugar.

  5. Add the chopped rhubarb, orange zest, and orange juice to the sugar mixture. Stir well to combine all ingredients.

  6. Add the vanilla bean pod and seeds to the pot and stir to incorporate.

  7. Place the pot over medium-high heat, stirring frequently, until the mixture reaches a rolling boil.

  8. Once at a full rolling boil, add the unsalted butter and stir until melted and fully incorporated.

  9. Allow the jam to boil for 1 minute while stirring constantly.

  10. Remove the pot from heat and skim off any foam that has risen to the surface using a clean spoon.

  11. Remove and discard the vanilla bean pod. Let the jam cool for 10 minutes before transferring to sterilized jars. The mixture will continue to thicken as it cools.