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. It was the first jam of the season and I am actually using the last of last year’s frozen rhubarb to make this jam. 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.
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.
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.
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.
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