Description
A vibrant, jewel-toned rhubarb jelly with real vanilla bean seeds, balancing tartness and sweetness perfectly.
Ingredients
- 2½ lb rhubarb, washed, trimmed, sliced
- ½ cup water
- 7 cups granulated sugar
- 2 Tbsp lemon juice
- Seeds of 1 vanilla bean
- 6 oz liquid pectin
Instructions
- Puree rhubarb with water in a high-speed blender or food processor (may need batches).
- Strain puree through a jelly bag or muslin until you have about 3½ cups juice—no pressing to keep jelly clear.
- In a stainless pot, combine rhubarb juice, sugar, lemon juice, and vanilla seeds. Stir and bring to a rolling boil, then boil for 3 minutes.
- Add pectin, return to a full boil, then boil 1 minute.
- Remove from heat, skim foam.
- For canning: fill sterilized jars leaving ¼″ headspace, wipe rims, seal, and process in a boiling‑water canner for 10 minutes. For fridge use: let cool slightly, then cover and refrigerate.
Notes
- Substitute 6 Tbsp powdered pectin for liquid—just whisk into sugar before cooking.
- Frozen rhubarb works well as a substitute for fresh if not in season.
- If using lower sugar, swap in a “no‑sugar” pectin, though the jelly may be softer.
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sugar: 12 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
