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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Nancy on the Home Front 
I have done rhubarb, strawberry/rhubarb and just strawberry. So yummy
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Candy,
I think I enjoy any homemade jam! 🙂
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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
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Lisa,
I was so pleased with your recipe, the jam was beautiful and delicious! 🙂
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So glad you enjoyed it!
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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
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Colleen,
wish I could send you some of my rhubarb, I have way too much!
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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.
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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!
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I have always envied those who can do canning! I’m just no good at it! Good luck with the cake and the compote!
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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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