Description
Rhubarb Vanilla Bean Jelly is a delightful and vibrant spread that captures the essence of spring with its unique blend of sweet-tart rhubarb and aromatic vanilla bean. This homemade jelly transforms ordinary toast or a classic peanut butter and jelly sandwich into a gourmet experience, making it an ideal addition to your breakfast table or a thoughtful gift for friends and family. With simple ingredients and easy-to-follow steps, even novice cooks can create this delicious preserve. Enjoy it on warm biscuits, as a filling in pastries, or paired with cheese for an elegant appetizer.
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 in a blender or food processor with water until smooth.
- Strain the puree using a jelly bag to extract the juice.
- In a large pot, combine the rhubarb juice with sugar, lemon juice, and vanilla bean seeds. Bring to a boil while stirring constantly.
- Once boiling, let it simmer for three minutes before adding liquid pectin and boiling for an additional minute.
- Remove from heat, skim off any foam, and fill sterilized jars within 1/4 inch from the top.
- If canning, process jars in boiling water for ten minutes; if not canning, allow them to cool completely before refrigerating.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg