Wednesday, May 28, 2014

Teeny Tiny Jam Jars: Vanilla Rhubarb Jam

I love tiny packages. I love them even more when they are filled with something delish.

This rhubarb jam is packed with a tangy sweet punch, and is delicious in yogurt, on toast or maybe even by the spoonful.

To make two 4 ounce mason jars, you will need:

2-2 1/2 cups chopped fresh rhubarb
1/4 cup sugar
juice of 1/2 a lemon
1/4 teaspoon Tahitian vanilla bean

Using a large saucepan, pour the sugar on top of the rhubarb and stir.

Turn your heat to medium-high, and add lemon juice and vanilla, stirring to coat.

Bring to a boil and stir constantly.

Turn heat to low and stir for additional 20-25 minutes, using a potato masher to mash any chunkier portions of the rhubarb.

Once the mixture has thickened, remove from heat and can immediately.

Refrigerate after cooling. This will keep up to a week.


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