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Flavorful Rhubarb Ginger Jam Recipe Easy Small Batch with Vanilla Bean

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A small-batch rhubarb jam with fresh ginger and whole vanilla bean pod, offering a sweet, tart, and warmly spiced flavor perfect for toast, cheese boards, or gifts.

Ingredients

Scale
  • 1½ pounds (680 grams) rhubarb stalks, trimmed and chopped into ½-inch pieces
  • 1 cup (200 grams) granulated sugar
  • 1 tablespoon fresh ginger, finely grated
  • 1 whole vanilla bean pod, split lengthwise and seeds scraped out
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup (60 ml) water

Instructions

  1. Rinse the rhubarb stalks and chop into roughly ½-inch pieces. Finely grate the ginger. Split the vanilla bean pod lengthwise with a sharp knife and scrape out the seeds; set both seeds and pod aside.
  2. In a medium heavy-bottomed saucepan, combine chopped rhubarb, granulated sugar, grated ginger, and ¼ cup water. Stir gently to combine.
  3. Nestle the vanilla bean pod into the mixture to infuse flavor during cooking.
  4. Cook over medium heat, bringing to a gentle boil, then reduce to a simmer. Stir occasionally to prevent sticking and scrape the bottom and sides with a spatula. Cook for about 15 to 20 minutes until rhubarb breaks down and mixture thickens.
  5. Stir in freshly squeezed lemon juice once the rhubarb is soft and jam looks thickened.
  6. Remove and discard the vanilla bean pod. Taste the jam and adjust sweetness or ginger heat if needed, cooking a few more minutes.
  7. Test for set by spooning a small amount onto a chilled plate; after a minute, push it gently. If it wrinkles and doesn’t run, the jam is ready. If too runny, simmer a bit longer, watching carefully to avoid burning.
  8. Ladle hot jam into sterilized jars, leaving about ¼ inch headspace. Wipe rims clean and seal tightly. Let jars cool completely at room temperature before refrigerating.

Notes

Stir gently but regularly during simmering to prevent sticking and ensure even texture. Use the chilled plate test to check jam set. Sterilize jars properly to increase shelf life. Let jam sit a day or two for flavors to meld. Fresh ginger is preferred over ground for best flavor. Vanilla bean pod adds richer flavor and visual appeal compared to extract.

Nutrition

Keywords: rhubarb jam, ginger jam, vanilla bean jam, small batch jam, homemade preserves, easy jam recipe, fruit spread

Find it online: https://cooksyla.com/flavorful-rhubarb-ginger-jam-recipe-easy-small-batch-with-vanilla-bean/