In my last post, I had mentioned that I might make this Rhubarb-Vanilla Jam recipe from Food 52. I’ve decided to make my own variation on it. I didn’t read the editor’s note to the original recipe until the jam was already cooking — if I had, I probably would have halved the total amount of sugar in the recipe. The resulting jam is definitely sweet, but also complex and delicious. I decided to use half organic cane sugar, and half sucanat. I’ve mentioned sucanat before, and I really do love the deep molasses flavor it imparts — a perfect complement to rhubarb’s bright tartness. For the most effective use of vanilla beans, check out Shuna Lydon’s blog post about vanilla.
Rhubarb-Vanilla Jam with Sucanat
Yields approximately 1 pint
- 1 cup organic cane sugar
- 1 cup organic sucanat
- 2 vanilla beans
- 18 ounces rhubarb, chopped into small pieces
- 1/4 cup water
- pinch kosher salt
- Whisk together the cane sugar and sucanat. Split the vanilla beans into two halves. Lay each bean on a flat surface and scrape the interior out with a small sharp knife. Knock the oily interior into the sugar mixture and smush the seeds into it with your thumb, forefinger and middle finger to distribute evenly throughout.
- Place the rhubarb, vanilla-sugar mixture and water in a heavy saucepan with a generous pinch of kosher salt.
- Stir the mixture over medium heat until the sugar is dissolved, stirring to scrape the bottom. Continue cooking over medium heat, stirring and breaking up the fruit with the back of the spoon. Cook for about 25-30 minutes until the jam is thick, just shy of spreadable, as it will thicken when it cools.
- Remove the vanilla beans and reserve them for later use. Carefully spoon the hot jam into jars and leave unsealed to cool. When cool, screw on the lid and refrigerate.