Description
Rhubarb Jelly is a delightful homemade treat that beautifully balances sweet and tart flavors, making it a perfect addition to your breakfast table or as a unique gift. This easy recipe highlights the vibrant taste of fresh rhubarb and is enhanced by fragrant vanilla bean seeds, creating a gourmet experience that elevates everything from toast to desserts. Whether you’re enjoying it on warm scones or pairing it with cheese, this jelly is versatile enough for any occasion. Plus, canning this jelly allows you to create stunning jars that make thoughtful gifts during the holidays. Get ready to indulge in a seasonal delight that celebrates the best of spring!
Ingredients
Scale
- 2 1/2 lbs fresh 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 in a Vitamix blender or food processor until smooth.
- Strain the puree through a jelly or nut bag into a large bowl to extract approximately 3 1/2 cups of rhubarb juice.
- In a large stainless steel pot, combine the juice with sugar, lemon juice, and vanilla bean seeds.
- Bring the mixture to a boil while stirring constantly.
- Maintain a full rolling boil for 3 minutes before adding liquid pectin.
- Return to a boil for an additional minute, then remove from heat and fill sterilized jars.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon (20g)
- Calories: 54
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg