Description
Rhubarb Jelly is a delightful homemade spread that blends the sweet and tart flavors of fresh rhubarb with fragrant vanilla bean. Its vibrant color and unique taste make it an ideal addition to breakfast, whether spread on toast or used in classic sandwiches. This jelly not only elevates your morning routine but also serves as a fantastic gift for friends and family during special occasions. With its simple preparation steps, this recipe ensures you can enjoy the seasonal delight of rhubarb all year round.
Ingredients
Scale
- 2 1/2 lbs rhubarb (washed, trimmed, and sliced)
- 1/2 cup water
- 7 cups granulated sugar
- 2 Tbsp lemon juice
- Seeds from 1 vanilla bean
- 6 ounces liquid pectin
Instructions
- Puree the rhubarb with water until smooth using a blender or food processor.
- Strain the puree through a clean jelly bag to extract about 3 1/2 cups of juice.
- In a large pot, combine the rhubarb juice, sugar, lemon juice, and vanilla seeds; bring to a boil.
- Boil for 3 minutes; then stir in liquid pectin and boil for an additional minute.
- Remove from heat, skim off foam, and fill sterilized jars within 1/4 inch from the top.
- Seal jars securely if canning; otherwise, refrigerate once cooled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon (20g)
- Calories: 57
- Sugar: 14g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg