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Perfect Small-Batch Artisan Strawberry Rhubarb Jam Recipe with Vanilla Bean for Easy Homemade Preserves

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A small-batch strawberry rhubarb jam infused with real vanilla bean, offering a perfect balance of sweet and tart flavors with a luscious texture. Ideal for gifting or breakfast treats.

Ingredients

Scale
  • 2 cups strawberries, hulled and quartered (fresh and ripe preferred)
  • 2 cups rhubarb, chopped into 1/2-inch pieces
  • 1 1/2 cups granulated sugar (adjust to taste)
  • 2 tablespoons fresh lemon juice
  • 1 whole vanilla bean pod, split and scraped
  • 1/4 cup water

Instructions

  1. Rinse strawberries and rhubarb under cold water. Hull and quarter the strawberries, chop the rhubarb into 1/2-inch pieces (about 10 minutes).
  2. Using a small knife, carefully split the vanilla bean pod lengthwise and scrape out the seeds. Set both seeds and pod aside.
  3. In a medium heavy-bottomed saucepan, combine rhubarb pieces and 1/4 cup water over medium heat. Cook for 5-7 minutes, stirring occasionally, until rhubarb softens but isn’t mushy and turns a lovely pink hue.
  4. Add strawberries, granulated sugar, fresh lemon juice, vanilla seeds, and the scraped vanilla pod to the saucepan. Stir well to combine. The mixture should start to bubble gently within a couple of minutes.
  5. Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking. Boil until the jam thickens to your liking, usually 15-20 minutes. Test by dropping a spoonful on a chilled plate; if it wrinkles when pushed, it’s ready.
  6. Remove the vanilla pod before pouring to prevent any bitter notes.
  7. Carefully ladle hot jam into sterilized glass jars, leaving about 1/4 inch of headspace. Wipe rims, seal tightly, and let cool completely at room temperature.

Notes

[‘Use fresh lemon juice for best acidity and jam set.’, ‘If jam isn’t thickening enough, continue cooking or add a teaspoon of powdered pectin.’, ‘Remove vanilla pod before jarring to avoid bitterness.’, ‘Skim off foam during cooking for clearer jam.’, ‘Label jars with date and flavor.’, ‘Frozen strawberries and rhubarb can be used but thaw and drain excess liquid first.’, ‘Reduce sugar slightly for a lower-sugar version but expect a looser set.’, ‘Vanilla extract can substitute vanilla bean but with less flavor complexity and no speckled appearance.’, ‘Jam keeps up to 3 weeks refrigerated once opened; unopened jars last up to a year if sealed properly.’, ‘Freeze in freezer-safe containers for up to 6 months.’]

Nutrition

Keywords: strawberry rhubarb jam, artisan jam, homemade preserves, vanilla bean jam, small-batch jam, easy jam recipe, gluten-free jam

Find it online: https://cheerycrisp.com/perfect-small-batch-artisan-strawberry-rhubarb-jam-recipe-with-vanilla-bean-for-easy-homemade-preserves/