As usual our rhubarb is ready to harvest in abundance! I’m not looking to fill up our pantry but I couldn’t resist trying Lisa’s recipe for Vanilla Rhubarb Jam. first jam of the seasonIt was the first jam of the season and I am actually using the last of last year’s frozen rhubarb to make this jam.canning recipes for June If you’ve been following my goals you know I’m trying to empty our basement freezer. I was down to several bags of tomato sauce and some frozen rhubarb. The rhubarb is no longer; every bit was used to make this delicious Vanilla Rhubarb Jam.

 

The trick for making jam when the weather warms up is to make it early in the morning when the house is still cool from the night. I had everything prepped and ready to go and as soon as we finished breakfast I made the jam. Lisa’s recipe is quick, easy and so good. I canned eight jars and had a little left for breakfast some morning.first jam of the season

 

If you are interested in making the first jam of the season click HERE to try Lisa’s recipe. The vanilla flavor is mild but a wonderful addition to plain rhubarb jam.first jam of the season

 

Now that I’ve used up the last of my frozen rhubarb I have to decide what to do with our abundant harvest. We do have company coming this weekend so I’m going to make a Rhubarb Cake. This cake is another family favorite recipe and quite easy.rhubarb cake

 

I may also make a small bath of Oven Roasted Rhubarb Compote. It only makes two half-pint jars and has only ¼ cup of sugar. Plus it uses a pound of rhubarb. This recipe is from one of my favorite books, Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars.

 

What is your first jam of the season? With strawberries about to ripen I can assure you that my second jam of the season will be strawberry fig jam.canning recipes for June

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11 comments on “First Jam of the Season

Candy on June 13, 2018 3:07 pm

I have done rhubarb, strawberry/rhubarb and just strawberry. So yummy

Nancy Wolff on June 13, 2018 7:04 pm

Candy,
I think I enjoy any homemade jam! 🙂

Lisa Lynn on June 14, 2018 12:13 am

Thanks for sharing a link to my recipe, Nancy 🙂 I’m glad you like it!

I’m hoping to come up with a rhubarb freezer jam recipe that sets up nicely…it’s a work in progress. Ha ha

Nancy Wolff on June 14, 2018 12:29 am

Lisa,
I was so pleased with your recipe, the jam was beautiful and delicious! 🙂

Lisa Lynn on June 15, 2018 12:35 pm

So glad you enjoyed it!

ColleenB. on June 14, 2018 6:57 am

Looks Fantastic. I love anything rhubarb.Only wish we could grow rhubarb in Texas. I miss my large patch that I had in Iowa.
Canned jam and jellies make for wonderful gifts.
Printed and sending recipe to some Iowa friends. Thank you

Nancy Wolff on June 14, 2018 1:22 pm

Colleen,
wish I could send you some of my rhubarb, I have way too much!

Jennifer Jones on June 14, 2018 10:49 am

Your vanilla Rhubarb Jam looks and sounds yummy. It’s winter for us in Australia so it’s citrus season. Planning to make marmalade next week.

Nancy Wolff on June 14, 2018 1:21 pm

Jennifer,
We used to have an orange tree which I kept inside in the winter and outside in the summer and got enough oranges to make marmalade one year!

Alycia Nichols on June 18, 2018 7:52 pm

I have always envied those who can do canning! I’m just no good at it! Good luck with the cake and the compote!

Nancy Wolff on June 19, 2018 12:19 am

Alycia,
Just made the Rhubarb compote over the weekend! It is amazing! Wish I could give you a making jam lesson! 🙂

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