Description

Rhubarb Jelly is a delightful combination of sweet and tart flavors, enhanced by the aromatic essence of vanilla bean seeds. This vibrant jelly not only elevates your breakfast toast but also adds a gourmet touch to sandwiches and desserts. Perfect for spring gatherings or thoughtful gifts during the holidays, Rhubarb Jelly is both easy to make and incredibly versatile. It can be enjoyed in countless ways, from topping pancakes to glazing meats, making it a cherished staple in any kitchen.

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

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Instructions

Puree the rhubarb with water in a Vitamix blender or food processor until smooth.
Strain the puree using a jelly or nut bag over a bowl to extract about 3 1/2 cups of juice.
In a large stainless steel pot, combine the rhubarb juice, sugar, lemon juice, and vanilla bean seeds. Bring to a boil while stirring constantly.
Boil for three minutes before adding the pectin. Return to a full boil for one more minute.
Remove from heat, skim off foam, and fill sterilized jars within 1/4 inch from the top. Process in a boiling-water canner for ten minutes if canning.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Canning
Cuisine: American

Nutrition

Serving Size: 1 tbsp (20g)
Calories: 50
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg