Rhubarb Jelly Recipe
Introduction
Rhubarb jelly is a bright, tangy preserve perfect for spreading on toast or adding a fruity touch to desserts. This recipe captures the fresh flavor of rhubarb combined with vanilla and lemon for a delightful homemade treat.
Ingredients
- 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
- Step 1: Puree the rhubarb in a blender or food processor with the water. You may need to do this in two batches to get a smooth mixture.
- Step 2: Pour the rhubarb puree into a clean jelly or nut bag and hang it over a large bowl to drain the juice. Avoid pressing it too hard to keep the jelly clear, though a gentle squeeze can help speed the process. Aim to collect about 3 1/2 cups of juice.
- Step 3: Transfer the rhubarb juice to a large stainless steel pot. Stir in the sugar, lemon juice, and vanilla bean seeds, then heat the mixture until it reaches a full rolling boil, stirring frequently.
- Step 4: Let the mixture boil vigorously for 3 minutes, watching closely as it may foam. Stir occasionally but carefully.
- Step 5: Stir in the liquid pectin, return the mixture to a full rolling boil, and boil for 1 more minute, watching for foaming.
- Step 6: Remove the pot from heat and skim off any foam from the surface. Carefully ladle the jelly into sterilized jars, leaving about 1/4 inch of headspace.
- Step 7: If canning, wipe the jar rims clean, apply lids, and screw on bands without over-tightening.
- Step 8: Process the jars in a boiling-water canner for 10 minutes to ensure safe preservation.
- Step 9: If not canning, allow the jelly to cool completely before sealing the jars and refrigerating.
Tips & Variations
- Use a jelly strainer if available to make juice extraction easier and clearer.
- For a more pronounced vanilla flavor, infuse the juice with the whole vanilla bean pod before removing the seeds.
- Adjust sugar amounts slightly if you prefer a less sweet jelly, but keep the balance for proper setting.
- Try mixing in other fruit juices like strawberry for a unique twist.
Storage
Store sealed jars in a cool, dark place for up to one year. Once opened, keep refrigerated and use within a month. If not canning, refrigerate immediately and consume within 3 weeks. Reheat gently if needed for spreading.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen rhubarb for this recipe?
Yes, thaw the rhubarb completely and drain excess liquid before pureeing. Texture may vary slightly but the jelly will still set well.
What if my jelly doesn’t set?
Insufficient boiling or incorrect pectin amounts can prevent setting. You can re-boil the jelly with additional pectin following the package instructions to fix this.
PrintRhubarb Jelly Recipe
This Rhubarb Jelly recipe produces a bright, tangy, and beautifully fragrant jelly infused with natural vanilla. Using fresh rhubarb, lemon juice, and vanilla bean seeds, complemented by liquid pectin, the jelly is simmered to perfection and can be canned for long-term storage or refrigerated for immediate use. The process involves pureeing, straining, boiling with sugar and pectin, and careful canning or cooling, resulting in a clear, flavorful jelly perfect for spreading on toast or enhancing desserts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 6 half-pint jars 1x
- Category: Jelly
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Rhubarb Jelly Ingredients
- 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 Rhubarb: Puree the rhubarb along with water in a Vitamix blender or food processor to get started. You may need to do this in two batches to ensure even processing.
- Extract Juice: Transfer the rhubarb puree into a clean jelly or nut bag and hang it over a large bowl. Allow the juice to drip out naturally without aggressive pressing to avoid cloudy jelly. Light squeezing is acceptable to aid juice flow. Aim to collect approximately 3 1/2 cups of rhubarb juice.
- Combine Ingredients: Pour the rhubarb juice into a large stainless steel pot or saucepan. Stir in granulated sugar, lemon juice, and vanilla bean seeds evenly.
- Boil Mixture: Bring the mixture to a full rolling boil over medium-high heat, stirring nearly constantly to prevent burning or sticking.
- Maintain Boil: Let the boiling mixture continue at a full rolling boil for 3 minutes. The mixture may foam, so stay attentive and stir as needed.
- Add Pectin: Stir in the liquid pectin thoroughly and bring the mixture back to a full rolling boil. Boil hard for 1 minute, being cautious of foaming.
- Remove Foam and Fill Jars: Remove the pot from heat and skim off any foam from the jelly surface. Immediately fill sterilized jars to within 1/4 inch of the top.
- Wipe Jar Rims: Clean the rims of the jars with a damp cloth to eliminate any spilled jelly residue, then attach lids and screw bands on snugly but do not over-tighten.
- Process Jars: Process the filled jars in a boiling-water canner for 10 minutes to ensure proper sealing and preservation.
- Cool and Store: Remove jars and let them cool undisturbed until sealed. For jelly not canned, simply let cool then cap and refrigerate to enjoy within a few weeks.
Notes
- Use only clean, sterilized jars and lids for canning to prevent contamination.
- Do not press too hard on the jelly bag to avoid cloudy jelly caused by pulp entering the juice.
- Watch the boiling jelly carefully as it can foam and boil over quickly.
- Adjust the amount of lemon juice depending on tartness preference and rhubarb variety.
- Store unopened canned jelly in a cool, dark place. Refrigerate after opening.
- If not canning, consume refrigerated jelly within 3 weeks for best quality.
Keywords: Rhubarb jelly, homemade jelly, vanilla jelly, fruit jelly, canning jelly
