Rhubarb Jelly
Bring the essence of spring into your kitchen with this delightful Rhubarb Jelly. The unique sweet-tart flavor of rhubarb is transformed into a luscious jelly that captivates the palate. This easy-to-follow recipe is perfect for brightening up weeknight dinners or impressing guests during family gatherings. Imagine spreading this vibrant jelly on warm toast, adding it to desserts, or using it as a glaze for meats and veggies. Whether you’re treating yourself or creating thoughtful gifts during the holidays, this Rhubarb Jelly will surely delight everyone!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: Approximately 16 servings 1x
- Category: Dessert
- Method: Jarring
- Cuisine: American
Ingredients
Scale
- 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 with water in a blender until smooth.
- Strain the puree through a jelly bag to collect about 3 1/2 cups of clear rhubarb juice.
- In a large pot, combine the rhubarb juice, sugar, lemon juice, and vanilla bean seeds. Bring to a boil while stirring constantly.
- Boil for three minutes before stirring in liquid pectin. Return to a boil for one more minute.
- Fill sterilized jars with the jelly, leaving 1/4 inch from the top, and seal tightly.
Nutrition
- Serving Size: 1 tablespoon (20g)
- Calories: 50
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Find it online: https://besthotrecipes.com/rhubarb-jelly/