Description
Rhubarb Jelly is a tantalizing blend of sweet and tart flavors that can elevate your breakfast experience or serve as a thoughtful gift. Infused with aromatic vanilla bean seeds, this jelly transforms simple toast or classic peanut butter and jelly sandwiches into gourmet delights. Versatile in nature, Rhubarb Jelly is not just for breakfast; it enhances desserts, cheese boards, and even glazes for meats. With its unique taste, this homemade treat captures the essence of spring and makes any occasion 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 using a blender until smooth.
- Strain the puree through a jelly bag to collect about 3 1/2 cups of juice.
- In a large pot, combine the rhubarb juice with sugar, lemon juice, and vanilla seeds; bring to a boil while stirring.
- Boil for 3 minutes before adding liquid pectin; boil for an additional minute.
- Fill sterilized jars with the jelly, leaving space at the top.
- If canning, process jars in boiling water for 10 minutes; otherwise, refrigerate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon (20g)
- Calories: 54
- Sugar: 14g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg