Rhubarb Rose Jam

Name: Rhubarb Rose Jam
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 1 1/2 cups
Ingredients: 1 pound (454 grams) rhubarb, cut into 1/2-inch pieces; 1 2/3 cups (333 grams) sugar; Juice of 1 lemon; 1 vanilla bean; 1 tablespoon (15 grams) rosewater

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Level: Easy

Total: 1 hr 15 min (includes macerating time)
Active: 15 min

Yield: 1 1/2 cups

This jam recipe is perfect for beginners since the main ingredient has natural pectin in it, meaning no extra fancy ingredients are needed! Molly loves the tart flavor of the rhubarb and the fact that it turns the jam into a pretty shade of pink. It's ideal to make a big batch—save some for you and use the rest for gift giving!

Level: Easy

Total: 1 hr 15 min (includes macerating time)
Active: 15 min

Yield: 1 1/2 cups

Ingredients

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1 pound (454 grams) rhubarb, cut into 1/2-inch pieces

1 2/3 cups (333 grams) sugar

Juice of 1 lemon

1 vanilla bean

1 tablespoon (15 grams) rosewater

Directions

Special equipment:

an instant-read thermometer

In a large heavy-bottomed pot, toss the rhubarb with the sugar, cover, and macerate for 1 hour, tossing occasionally. (This intensifies the flavor of the rhubarb; if you need rhubarb jam ASAP, then fine, skip this step.) Stir in the lemon juice, then split and scrape the vanilla bean and add the innards and the scraped bean to infuse the jam with vanilla flavor.
Put on some oven mitts and an apron because things are about to get spitty. Bring the jam to a boil over high (trust me: high) heat and boil, stirring and scraping the bottom of the pot continuously with a heat-safe spatula so that the jam doesn’t burn, until the rhubarb is broken down and the jam is very thick, with a temperature of 217 degrees F on an instant-read thermometer, 5 to 7 minutes.
Remove from the heat and continue stirring for another minute or two so the residual heat of the pot doesn’t burn the jam. Stir in the rosewater and let cool.
Discard the vanilla bean and store the jam in an airtight container in the fridge for up to a few weeks.