Vanilla-Rhubarb Jam

Vanilla-Rhubarb Jam

Vanilla-Rhubarb Jam

10 cups of chopped rhubarb
5 cups sugar
1 cup Earl Grey tea
1 vanilla bean split and scraped
1 lemon juiced {about 3 tablespoons}

  • Step number one. Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Step 02, Place the chopped rhubarb, sugar and tea into a 4-qt. saucepan and bring to boil on high heat. Reduce heat and simmer until the rhubarb is tender {about 5 minutes}.
  • Step three, Add the vanilla bean, lemon and salt to the pot and let it bubble gently for about ten minutes.
  • Complete Instructions:

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