Rhubarb-Rose Oven Jam

Rhubarb Jam
Rhubarb-Rose Oven JamMatt Taylor-Gross

For an easy, splatter-free jam, make it in the oven. This version adds floral flavors to sweet-tart rhubarb with vanilla bean and rosewater (we recommend Carlo for its fresh flavor). If you don't care for rosewater, omit it; the vanilla will still bring plenty of fragrance.

Note: This jam is best eaten within a week or two as it's not designed for canning. Leftovers can be stored in the freezer.