Print

Perfect Strawberry Rhubarb Jam Recipe with Vanilla Bean and Cardamom

strawberry rhubarb jam - featured image
Print Recipe

A simple and comforting homemade strawberry rhubarb jam enhanced with fragrant vanilla bean and warm cardamom, perfect for gifting or enjoying on toast.

Ingredients

Scale
  • 4 cups strawberries, hulled and quartered
  • 3 cups rhubarb, chopped into 1/2-inch pieces
  • 3 cups granulated sugar (adjust to taste)
  • 1 whole vanilla bean, split lengthwise and seeds scraped
  • 1/2 teaspoon ground cardamom
  • 2 tablespoons freshly squeezed lemon juice
  • 1 packet pectin (about 1.75 oz or 49 grams)

Instructions

  1. Prepare the fruit by washing, hulling, and quartering the strawberries. Chop the rhubarb into 1/2-inch pieces. Set aside.
  2. Split the vanilla bean lengthwise with a sharp knife and scrape out the tiny black seeds. Reserve the pod for cooking.
  3. In a large heavy-bottomed pot, combine strawberries, rhubarb, sugar, vanilla seeds, vanilla pod, and ground cardamom. Stir gently to combine. Let the mixture sit for about 10 minutes to macerate.
  4. Stir in lemon juice and sprinkle the pectin evenly over the fruit mixture. Mix well to avoid clumps.
  5. Place the pot over medium-high heat and bring to a full rolling boil, stirring constantly. Once boiling, reduce heat slightly and maintain a strong boil for 1 minute while stirring.
  6. Test the jam by placing a small spoonful on a chilled plate and letting it cool for a minute. If it wrinkles when pushed with a finger, it is ready; if not, boil for another minute and test again.
  7. Remove the vanilla bean pod. Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe rims clean and seal tightly.
  8. Let jars cool to room temperature, then refrigerate. The jam will thicken further as it cools.

Notes

If foam forms during cooking, skim it off for a clearer jam. Stir frequently during boiling to prevent burning. Vanilla bean pod adds subtle warmth and depth; do not skip. For a lower sugar version, reduce sugar to 2 cups and add 1 tablespoon lemon juice. Frozen fruit can be used if thawed and drained. Pectin helps jam set faster but can be omitted with longer cooking.

Nutrition

Keywords: strawberry jam, rhubarb jam, homemade jam, vanilla bean jam, cardamom jam, easy jam recipe, fruit preserves, gluten-free jam, vegan jam

Find it online: https://freshforkful.com/perfect-strawberry-rhubarb-jam-recipe-with-vanilla-bean-and-cardamom-easy-homemade-guide/