Description
A refined jelly balancing tart rhubarb and warm vanilla, perfect for spreading on toast or pairing with soft cheeses.
Ingredients
Scale
- 1 lb (450 g) rhubarb, trimmed and chopped into 1/2-inch pieces
- 1/2 cup (120 ml) water
- 3 cups (600 g) granulated sugar
- 1/4 cup (60 ml) fresh lemon juice
- 1 (1.75 oz / 49 g) packet powdered pectin (or 4 teaspoons)
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 tablespoon unsalted butter (optional)
- Thin lemon zest for garnish (optional)
Instructions
- Prepare jars and lids by washing and warming them to prevent cracking.
- Combine chopped rhubarb, water, and the split vanilla bean in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally for 12–15 minutes.
- Remove the vanilla pod and strain the cooked rhubarb through a fine mesh sieve, pressing to extract juice.
- Return the juice to a clean pot and whisk in the powdered pectin until fully dissolved. Bring to a vigorous boil over high heat.
- Add the sugar all at once, and stir to dissolve. Bring to a full boil and boil hard for 1 minute while stirring.
- Remove from heat and stir in lemon juice and softened butter to reduce foam.
- Skim any foam from the surface and ladle the hot jelly into prepared jars, sealing immediately and inverting for 5 minutes.
- Let jars rest undisturbed until fully set, usually 12–24 hours.
Notes
Use ripe, firm rhubarb for the best results; skimming foam promptly aids in achieving a clear jelly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Preserve
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 20g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg