Rhubarb 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
Scale
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
Find it online: https://lucabites.com/rhubarb-jelly-recipe/
