Print

Easy Strawberry Rhubarb Vanilla Bean Refrigerator Jam

strawberry rhubarb vanilla bean refrigerator jam - featured image
Print Recipe

A quick and easy homemade refrigerator jam combining fresh strawberries, tangy rhubarb, and fragrant vanilla bean for a perfect sweet-tart preserve without boiling or canning.

Ingredients

Scale
  • 3 cups fresh strawberries, hulled and roughly chopped (about 450g / 1 lb)
  • 2 cups fresh rhubarb, trimmed and chopped into 1/2-inch pieces (about 300g / 10.5 oz)
  • 1 1/2 cups granulated sugar (about 300g)
  • 1 whole vanilla bean pod, split lengthwise and seeds scraped
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1/4 cup water (60 ml)

Instructions

  1. Rinse the strawberries and rhubarb thoroughly. Hull the strawberries and cut them into halves or quarters depending on size. Chop rhubarb into roughly 1/2-inch pieces. This should take about 10 minutes.
  2. Using a sharp knife, carefully split the vanilla bean pod lengthwise and scrape out the tiny seeds with the back of the knife. Set seeds and pod aside.
  3. In a medium saucepan, add the strawberries, rhubarb, sugar, lemon juice, water, vanilla seeds, and the empty vanilla bean pod. Stir gently to mix everything evenly.
  4. Place the pan over medium heat. Stir occasionally to prevent sticking, and bring the mixture to a gentle simmer. This should take about 8-10 minutes. You’ll notice the fruit softening and the sugar dissolving.
  5. Reduce the heat slightly to maintain a gentle simmer. Cook for about 15-20 minutes, stirring frequently. The mixture will thicken and start looking jam-like. If it looks too thin, cook a few minutes longer, but be careful not to overcook or burn.
  6. To test consistency, place a small spoonful of jam on a chilled plate. After a minute, push it with your finger. If it wrinkles and holds shape, it’s ready. If not, simmer a bit more.
  7. Once done, fish out the vanilla bean pod and discard.
  8. Let the jam cool completely at room temperature (about 30-40 minutes). Then transfer to clean jars or containers and refrigerate. The jam will continue to thicken as it cools.

Notes

Use ripe but firm strawberries to avoid mushy jam. Lemon juice is essential for setting and balancing sweetness. Stir gently and often to prevent sticking and burning. Test jam consistency on a chilled plate. Jam thickens further as it cools. Refrigerate and consume within 3 weeks or freeze for longer storage. Vanilla bean seeds add best flavor; vanilla extract can be substituted if needed.

Nutrition

Keywords: strawberry jam, rhubarb jam, refrigerator jam, vanilla bean jam, easy jam recipe, homemade preserves, no-cook canning, quick jam

Find it online: https://milacook.com/easy-strawberry-rhubarb-vanilla-bean-refrigerator-jam-recipe-for-perfect-homemade-preserves/