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A bright and flavorful jelly combining the tartness of rhubarb with sweet sugar and the aromatic touch of real vanilla bean seeds. Perfect for toast, sandwiches, yogurt, or as a glaze for meats. Easy to make in about 30 minutes with simple ingredients and equipment.

  • Total Time: 30 minutes
  • Yield: 4 cups 1x

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

  1. Combine rhubarb and water in a high-speed blender or food processor and blend until smooth, working in batches if needed.
  2. Pour the rhubarb puree into a fine jelly bag or nut milk bag and hang over a large bowl to drip; gently squeeze occasionally until you have about 3 1/2 cups juice.
  3. If using powdered pectin, whisk 4 tablespoons powdered pectin into the sugar (alternative method).
  4. Pour the rhubarb juice into a large stainless steel pot and add the sugar (with powdered pectin if used), lemon juice, and vanilla bean seeds; stir to combine.
  5. Bring the mixture to a boil over medium heat, stirring almost constantly to dissolve the sugar.
  6. When it reaches a full rolling boil, boil hard for 3 minutes, stirring gently and watching for foam.
  7. If using liquid pectin, stir it in, return to a full rolling boil, and boil for 1 minute.
  8. Remove the pot from heat and skim off any foam.
  9. Pour the hot jelly into sterilized jars, leaving about 1/4 inch headspace.
  10. Wipe jar rims clean, put on lids, and screw on bands until snug but not overly tight.
  11. If canning: place jars on a rack in a pot of boiling water covered by at least 1 inch of water, cover, bring back to a boil, and process for 10 minutes (adding 1 minute per 1000 ft altitude).
  12. Remove jars from water and let cool undisturbed for 12 hours away from drafts.
  13. If not canning: let the jelly cool, then seal and store in the fridge.

Notes

The jelly can be frozen or canned using water bath canning methods., When using powdered pectin, whisk it into the sugar before mixing with juice instead of adding liquid pectin., Avoid squeezing the jelly bag too hard to prevent cloudy jelly from pulp., Test small experimental batches in fridge or freezer for set and flavor before canning., For lower sugar, use a no-sugar or low-sugar pectin and refrigerate or freeze instead of canning for safety., Vanilla bean seeds add a subtle flavor; vanilla extract can be added after cooking if no vanilla bean is available., Do not alter recipe proportions if you plan to can, to ensure food safety.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Jelly

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 89 kcal
  • Fat: 1 g
  • Carbohydrates: 23 g
  • Protein: 1 g