Description

Indulge in the vibrant flavors of homemade Rhubarb Jelly, a perfect balance of sweet and tart that will elevate your breakfast spreads and desserts alike. This delightful jelly is not just a treat for your taste buds but also an ideal gift option for friends and family during special occasions. With flecks of aromatic vanilla bean, each spoonful adds a gourmet touch to toast, pastries, or even savory dishes. Easy to make with simple ingredients, this Rhubarb Jelly will become a staple in your kitchen, allowing you to savor the taste of seasonal 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 of 1 vanilla bean
6 ounces liquid pectin

Instructions

Puree the rhubarb with water in a blender until smooth.
Strain the puree using a jelly bag over a bowl to collect about 3 1/2 cups of juice.
In a large pot, combine the juice with sugar, lemon juice, and vanilla seeds. Bring to a boil over medium heat while stirring.
Once boiling vigorously, cook for 3 minutes.
Stir in liquid pectin and bring back to a rolling boil for another minute.
Fill sterilized jars with hot jelly, leaving 1/4 inch headspace.

Nutrition

Serving Size: 1 tablespoon (20g)
Calories: 58
Sugar: 14g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: <1g
Cholesterol: 0mg

Keywords: Use fresh rhubarb for the best flavor. Adjust sugar slightly if you prefer less sweetness; just be mindful of the setting consistency. Store tightly sealed jars in a cool, dark place for up to three months.