A Little Bit of Rhubarb-Plum-Vanilla Jam

July 24, 2012 § 2 Comments

I just planted my rhubarb this year (in the strawberry patch I planted last year after my landlords let me tear out a patch of grass – thanks landlords!), and you apparently aren’t supposed to pick it the first year to let it get established. But for some reason mine’s leaves are all floppy – maybe because it’s planted on a hill? any rhubarb experts out there want to weigh in? – and one of the stalks basically broke off by itself. I wasn’t about to waste it, but it seemed silly to go to the store for more when I have so much goodness from my own garden and the CSA. So, what to do with exactly one rhubarb stalk? Let it make friends with the four almost-overripe plums on the counter, and make the teeniest batch of…

Rhubarb-Plum-Vanilla Jam
Makes three 4oz jars

  • 1 oz rhubarb*, cut in 1/2 inch slices
  • 7.5 oz plums, not peeled, cut in 1/2 to 1 inch pieces
  • 8 oz sugar
  • 1 tsp vanilla bean paste, or vanilla extract
  • candy thermometer and/or small plate stuck in the freezer

Mix the plums, rhubarb, and sugar and let it plump for a while on the counter or overnight in the refrigerator. If you don’t have time to do this I am pretty sure the world will not end. We’re working with what we’ve got here, and that includes time.


Bring the fruit and jam mixture to a boil in a fairly wide based pot or even a skillet, adding the vanilla towards the end of cooking. Bring it to 220 degrees Fahrenheit on the thermometer, and/or test for jelling by dropping a little onto the chilled plate and letting it cool then dragging a finger through it. It is done when the edges don’t run back together, or when it runs off your stirring spoon in a sheet rather than individual drops. I admit to not being super precise about this part but I am pretty accepting when it comes to jam consistencies. Pour into sterilized jars with 1/2 inch headspace and process for 10 minutes.


I am kind of obsessed with these little 4oz jelly jars, because you can make such small batches and you can water bath them in pretty much any pot (for me the pot height is the limiting factor when I don’t want to pull out my giant canner, since the bottom of the pressure cooker will just barely fit half-pints without boiling over…too much). I really liked the deep plummy and vanilla notes, and I love how vanilla bean paste (I get mine at W&S) gives you the speckles as well as the flavor. The brighter rhubarb flavor wasn’t super apparent. *Maybe I’ll “accidentally” break off one more stalk next time. Still, a fun little (really little) project and pretty tasty. Experimental jam-making does not have to be a big commitment so throw stuff together and see what happens!

What is your teeniest canning project?

A Little Bit of Rhubarb-Plum-Vanilla Jam on Punk Domestics

Tagged: , ,

§ 2 Responses to A Little Bit of Rhubarb-Plum-Vanilla Jam

  • Sharon says:

    Hi I’ve just made this recipe minus the vanilla as I had run out, the plums were picked and made into jam within a couple of hours. I had a thermometer in but it only seem to have hit 200 however long it boiled. It looked pretty thick to me so I went ahead and bottled it up. What did you mean by pit in the jars and process for 10 minutes please? Kind regards Sharon

    • Miya says:

      Hi Sharon, thanks for your comment. Hope it turned out well! The processing instruction refers to waterbath canning which you only have to do if you want your jars to be shelf stable. There are instructions on foodinjars.com and many other websites as well as in the Ball food preserving “blue book.” Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

What’s this?

You are currently reading A Little Bit of Rhubarb-Plum-Vanilla Jam at Little House on the Shire.


%d bloggers like this: