Description
Rhubarb Jelly is a sweet and tart delight that transforms breakfast into a gourmet experience. This homemade jelly, infused with the subtle flavor of vanilla bean, brings a refreshing twist to your morning toast and can be a charming gift for loved ones. Its vibrant red hue and unique taste make it a standout addition to any meal. Perfect for spreading on scones or pairing with cheese, Rhubarb Jelly is not only easy to make but also elevates everyday dishes into something special.
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 water until smooth in a blender or food processor.
- Strain the puree through a jelly bag to extract about 3 1/2 cups of juice.
- In a large pot, combine the rhubarb juice, sugar, lemon juice, and vanilla bean seeds; bring to a boil while stirring.
- Boil for 3 minutes before adding the pectin; return to a rolling boil for an additional minute.
- Remove from heat, skim off foam if necessary, and pour into sterilized jars.
- If canning, process jars in boiling water for 10 minutes; otherwise, let cool before refrigerating.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 48
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg