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Rhubarb Jelly Recipe

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  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 half-pint jars (approximately 4 servings)
  • Category: Preserves/Jelly
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Rhubarb Jelly recipe transforms fresh rhubarb into a smooth, tangy, and sweet jelly perfect for spreading on toast or using in desserts. With fresh vanilla bean seeds and lemon juice enhancing the flavor, this homemade jelly captures the bright essence of rhubarb. The recipe includes clear steps for preparing the rhubarb juice, cooking it with sugar and pectin, and optional canning for long-term storage.

Ingredients

Rhubarb Juice

  • 2 1/2 lbs rhubarb, washed, trimmed, and sliced
  • 1/2 cup water

Jelly Mixture

  • 7 cups granulated sugar
  • 2 Tbsp lemon juice
  • Seeds of 1 vanilla bean
  • 6 ounces liquid pectin

Instructions

  1. Puree Rhubarb: Place the rhubarb and 1/2 cup water in a Vitamix blender or food processor and blend until smooth. You may need to work in two batches to process all the rhubarb.
  2. Extract Juice: Pour the rhubarb puree into a clean jelly or nut bag and suspend it over a large bowl to let the juice drip out naturally. Avoid aggressively squeezing to prevent cloudy jelly, but gentle squeezing can help speed the process. Aim for about 3 1/2 cups of juice.
  3. Combine Ingredients: Transfer the rhubarb juice to a large stainless steel pot or saucepan. Stir in the sugar, lemon juice, and vanilla bean seeds until fully combined.
  4. Boil Mixture: Bring the mixture to a full rolling boil over medium-high heat, stirring almost constantly to prevent burning.
  5. Cook Jelly: Once boiling, allow it to boil vigorously for 3 minutes. Be attentive as it may foam; stirring occasionally is fine.
  6. Add Pectin and Boil Again: Stir in the liquid pectin thoroughly, then return the mixture to a full rolling boil and boil for 1 minute. Watch for foaming and stir as needed.
  7. Remove Foam and Fill Jars: Take the pot off heat and skim off any foam on the surface. Pour the hot jelly into sterilized jars, leaving 1/4 inch headspace at the top.
  8. Prepare for Canning: Clean the rims of the jars to remove any jelly residue. Attach lids and screw bands on snugly but do not overtighten.
  9. Process Jars: Process the filled jars in a boiling-water canner for 10 minutes to ensure proper sealing and preservation.
  10. Store or Refrigerate: If not canning, allow the jelly to cool completely, then cap jars tightly and refrigerate for up to several weeks.

Notes

  • Do not aggressively squeeze the jelly bag to avoid cloudy jelly; gentle squeezing is acceptable.
  • Use a jelly strainer for easier juice extraction if available.
  • Monitor the boiling carefully as the mixture can foam and boil over.
  • Ensure jars and lids are properly sterilized before filling to maintain safety during canning.
  • If you prefer a less sweet jelly, do not reduce sugar significantly as it affects texture and preservation.
  • Vanilla bean seeds enhance flavor but can be omitted or substituted with vanilla extract if desired, though seeds add a lovely speckled look.

Find it online: https://suerecipe.com/rhubarb-jelly-recipe/