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Easy Small Batch Rhubarb Jam Recipe with Vanilla and Orange Zest for Perfect Homemade Preserves

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A quick and easy small batch rhubarb jam featuring vanilla and orange zest, perfect for homemade preserves with bright, balanced flavors and minimal fuss.

Ingredients

Scale
  • 2 cups (300 grams) rhubarb stalks, chopped
  • 1 cup (200 grams) granulated sugar
  • 1 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
  • Zest of 1 medium orange
  • 1/4 cup (60 ml) water
  • 1 tablespoon (15 ml) lemon juice

Instructions

  1. Rinse and trim about 2 cups (300 grams) of rhubarb stalks. Cut into roughly 1/2-inch (1.25 cm) pieces.
  2. Split the vanilla bean lengthwise and scrape out the seeds. Zest one medium orange, avoiding the white pith. Set both aside.
  3. Place rhubarb, sugar, vanilla seeds and pod, orange zest, water, and lemon juice into a medium saucepan.
  4. Cook over medium heat, stirring frequently. After about 5 minutes, the rhubarb will start to soften. Lower heat to medium-low.
  5. Simmer and stir occasionally for 15–20 minutes until the rhubarb is tender and the mixture thickens to coat the back of a spoon. If too liquidy, increase heat slightly and cook a few more minutes.
  6. Remove and discard the vanilla pod.
  7. Test consistency by dropping a small spoonful on a chilled plate; if it wrinkles when nudged, it’s ready. If not, simmer longer.
  8. Pour jam into clean glass jars or containers. Let cool completely at room temperature before sealing and refrigerating.

Notes

Use fresh, firm, bright red rhubarb stalks for best tartness. Stir frequently to prevent sticking and burning. Test jam consistency on a chilled plate. Vanilla extract can be used instead of vanilla bean but add at the end of cooking. Jam thickens more as it cools. Store in refrigerator for up to two weeks or freeze for longer storage.

Nutrition

Keywords: rhubarb jam, small batch jam, homemade preserves, vanilla jam, orange zest jam, easy jam recipe, spring jam, quick jam

Find it online: https://emmaoven.com/easy-small-batch-rhubarb-jam-recipe-with-vanilla-and-orange-zest-for-perfect-homemade-preserves/