Description
Rhubarb Jelly is a sweet and tangy delight that captures the essence of spring in every jar. This homemade jelly combines the vibrant flavors of fresh rhubarb with aromatic vanilla bean, creating a versatile spread perfect for breakfast or as a unique gift. Whether slathered on warm toast, drizzled over desserts, or used as a glaze for meats, Rhubarb Jelly adds a burst of flavor to any dish. Simple to make and sure to impress, this jelly is a must-try for anyone looking to elevate their culinary creations.
Ingredients
Scale
- 2 1/2 lbs rhubarb (washed, trimmed, and sliced)
- 1/2 cup water
- 7 cups granulated sugar
- 2 Tbsp lemon juice
- Seeds of 1 vanilla bean
- 6 ounces liquid pectin
Instructions
- Puree the rhubarb with 1/2 cup of water in a blender or food processor until smooth.
- Strain the puree using a jelly strainer or nut bag over a bowl to extract about 3 1/2 cups of juice.
- In a large stainless steel pot, combine the strained juice, sugar, lemon juice, and vanilla seeds. Stir well and bring to a boil.
- Maintain a full rolling boil for 3 minutes while stirring constantly.
- Stir in liquid pectin and return to boiling for an additional minute.
- Remove from heat and skim off foam; fill sterilized jars within 1/4 inch from the top.
- Seal jars and process in a boiling-water canner for 10 minutes if canning; otherwise, let cool before refrigerating.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg