Rhubarb Vanilla Bean Jelly
A delightful blend of tart rhubarb and sweet vanilla bean, this jelly captures the essence of summer and is perfect as a spread or glaze.
Ingredients
Main Ingredients
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 cup water
- 1 bean vanilla bean Split lengthwise and seeds scraped
- 2 tablespoons lemon juice
- 1 packet fruit pectin
Instructions
Preparation
- In a saucepan, combine the chopped rhubarb, sugar, and water. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the rhubarb is tender and the sugar has dissolved completely.
- Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Add the seeds to the rhubarb mixture and toss in the pod as well.
- Stir in the lemon juice and pectin with a wooden spoon, ensuring that everything is well-combined.
Cooking
- Bring the mixture to a gentle boil, stirring frequently, until it thickens slightly.
- To test for gel consistency, place a spoonful of the jelly on a chilled plate and let it sit for a minute. If it hasn’t set, continue boiling and testing.
- Once it reaches the desired consistency, remove from heat.
Canning
- Carefully pour the hot rhubarb mixture into sterilized jars, leaving headspace for sealing.
- Process the jars in a water bath canner for 5-10 minutes.
- Allow the jars to cool completely before storing them in a cool, dark place.
Notes
For variations, consider adding a pinch of salt or using fresh lemon zest. Additionally, you can skip the gelatin for a vegan version using agar-agar.