Rhubarb Jelly Recipe
This Rhubarb Jelly recipe produces a beautifully clear, tangy jelly infused with natural vanilla and lemon for a perfect balance of sweet and tart flavors. Made using fresh rhubarb juice combined with sugar and liquid pectin, this jelly is ideal for spreading on toast, adding to desserts, or gifting as homemade preserves. The process involves pureeing rhubarb, extracting juice, cooking it down with sugar and lemon, and then canning or refrigerating the finished jelly.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: About 5 half-pint jars (8 ounces each) 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- Puree Rhubarb: Puree the rhubarb in a Vitamix blender or food processor with the water to create a smooth mixture. You may need to do this in two batches to ensure even blending.
- Extract Juice: Pour the rhubarb puree into a clean jelly or nut bag and let it hang over a large bowl to drip out the juice naturally. Avoid pressing too hard to keep the juice clear, gently squeezing if necessary to speed up the process. Aim to collect about 3 1/2 cups of juice.
- Combine Ingredients: Transfer the rhubarb juice to a large stainless steel pot or saucepan. Add the granulated sugar, lemon juice, and vanilla bean seeds. Stir constantly and heat the mixture until it reaches a full rolling boil.
- Boil Jelly Mixture: Maintain the full rolling boil for 3 minutes, stirring frequently. Watch for foaming and be ready to adjust heat as needed to prevent boil-overs.
- Add Pectin and Boil Again: Stir in the liquid pectin and bring the mixture back to a full rolling boil. Boil for 1 more minute, continuing to monitor for foam.
- Remove Foam and Fill Jars: Take the pot off the heat and skim off any foam from the surface. Carefully fill sterilized jars with the hot jelly, leaving 1/4 inch of headspace at the top.
- Prepare for Canning (Optional): Wipe down the rims of the jars to remove any jelly residue. Secure lids on the jars, screwing them on firmly but not overly tight.
- Process Jars: Process the jars in a boiling-water canner for 10 minutes to ensure safe preservation.
- Alternative Storage: If you are not canning, allow the jelly to cool uncovered until it sets. Once cooled, cap the jars and refrigerate promptly.
Notes
- Be gentle when extracting juice to maintain clarity of the jelly.
- Use a jelly strainer if available to make juice extraction easier and cleaner.
- Keep a close eye during boiling steps to avoid boil-overs and foaming messes.
- Sterilizing jars and lids before filling is critical if you plan to store jelly at room temperature.
- If you prefer a tangier jelly, slightly increase lemon juice to 3 tablespoons.
- The jelly thickens as it cools, so don’t worry if it seems runny when hot.
- Store refrigerated jelly unopened for up to 3 weeks or canned jelly in a cool, dark pantry for up to 1 year.
Keywords: rhubarb jelly, homemade jelly, rhubarb preserves, vanilla rhubarb jelly, easy jelly recipe, fruit jelly, canning jelly
Find it online: https://zestywithzane.com/rhubarb-jelly-recipe/
