- Prepare the rhubarb: Wash the rhubarb thoroughly and trim off the leaves. Cut the stalks into small pieces.
- Combine the ingredients: Place the chopped rhubarb, water, and lemon juice in a large saucepan. Cook over medium heat for about 5–7 minutes, stirring occasionally, until the rhubarb begins to soften.
- Add the pectin: Stir in the powdered pectin and bring the mixture to a full rolling boil, stirring constantly.
- Add the sugar: Gradually stir in the sugar. Return the mixture to a rolling boil and cook for 1 minute, stirring constantly.
- Add vanilla: Remove the saucepan from the heat and stir in the vanilla extract.
- Remove foam: If foam has formed on the surface, skim it off with a spoon.
- Fill the jars: Carefully ladle the hot jam into clean, sterilized jars, leaving about ¼ inch of space at the top. Wipe the rims clean and seal with the lids.
- Cool: Let the jars cool at room temperature. The jam will continue to thicken as it cools.
- Store: Refrigerate and enjoy on toast, biscuits, pancakes, or with a warm homemade scone. 🍓🥄
Tip: For a strawberry-rhubarb version, replace 1 cup of the rhubarb with 1 cup of finely chopped strawberries.
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