Description
This Rhubarb Jelly recipe transforms fresh rhubarb into a sweet, tangy jelly perfect for spreading on toast or using in desserts. The process involves pureeing rhubarb, extracting juice, boiling with sugar, lemon juice, vanilla bean seeds, and pectin to achieve the perfect gelled consistency. Suitable for canning or immediate refrigeration.
Ingredients
Main 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 the Rhubarb: Place the rhubarb and water into a Vitamix blender or food processor. Puree in batches if necessary until smooth to start the juice extraction process.
- Extract Rhubarb Juice: Pour the puree into a jelly or nut bag hanging over a large bowl. Allow the juice to drip out naturally without pressing too much to avoid cloudiness. Gently squeeze the bag if needed to help the juice flow, aiming to collect 3 1/2 cups of liquid.
- Combine Ingredients in Pot: Transfer the rhubarb juice into a large stainless steel pot. Add the sugar, lemon juice, and vanilla bean seeds. Stir the mixture well to combine before heating.
- Bring to Boil: Heat the mixture over medium-high heat, stirring almost constantly. Once it reaches a rolling boil, maintain this full boil for 3 minutes. Watch for foaming and stir as needed.
- Incorporate Pectin: Stir in the liquid pectin thoroughly. Return the mixture to a full rolling boil and boil it for one minute, continuing to monitor the pot carefully to prevent overflow from foaming.
- Skim Foam and Fill Jars: Remove the pot from heat and skim off any foam from the surface. Pour the hot jelly into sterilized jars, leaving 1/4 inch headspace at the top.
- Prepare for Canning: Wipe the rims of jars clean to ensure good seals. Place lids on jars and screw on bands until fingertip-tight without over-tightening.
- Process in Boiling-Water Canner: Submerge jars in a boiling-water canner and process for 10 minutes to properly preserve the jelly.
- Cool and Store: If not canning, allow the jars to cool at room temperature, then cap tightly and refrigerate for use.
Notes
- Use a jelly or nut bag to extract clear juice for a clean, translucent jelly.
- Do not press or squeeze the puree aggressively to prevent cloudy jelly.
- Keep a close eye during boiling steps to avoid boil-overs from foaming.
- If you do not plan to can, store the jelly in the refrigerator and consume within 2-3 weeks.
- Sterilize jars and lids properly to ensure safe canning and storage.
- Using liquid pectin helps achieve a consistent gel texture for the jelly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Preserves & Jams
- Method: Stovetop
- Cuisine: American
