Description
Rhubarb Vanilla Bean Jelly is a sweet and tart homemade jelly with real vanilla bean seeds, perfect for toast, sandwiches, or gifting.
Ingredients
Scale
- 2 1/2 lbs rhubarb, washed, trimmed, and sliced
- 1/2 cup water
- 7 cups granulated sugar
- 2 tablespoons lemon juice
- Seeds of 1 vanilla bean
- 6 ounces liquid pectin
Instructions
- Puree rhubarb with water until smooth
- Strain through a jelly bag to collect 3 1/2 cups juice
- Combine juice with sugar, lemon juice, and vanilla seeds and bring to a boil
- Boil for 3 minutes, then add pectin and boil 1 more minute
- Skim foam and pour into sterilized jars, then seal or refrigerate
Notes
- Do not squeeze the jelly bag too hard to avoid cloudy jelly
- Use powdered pectin if preferred by mixing with sugar first
- Store refrigerated if not canning
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Jelly
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp
- Calories: 90
- Sugar: 22
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 0
- Cholesterol: 0