Description
A delightful blend of tangy rhubarb and sweet vanilla bean, this jelly captures the essence of home and tradition, perfect for spreading on biscuits or glazing meats.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 vanilla bean, split and scraped
- 1/4 cup lemon juice
- 1 box pectin (for jelly)
- 1/2 cup water
Instructions
- Combine rhubarb, sugar, vanilla bean seeds and pod, lemon juice, and water in a large pot.
- Bring the mixture to a boil over medium heat, stirring until the sugar is fully dissolved.
- Allow the mixture to boil for about 10 minutes, or until the rhubarb is soft and tender.
- Remove from heat and strain the mixture through a fine sieve to remove solids, returning the liquid to the pot.
- Add the pectin, stirring gently to dissolve, and bring the mixture back to a boil.
- Boil for an additional 1-2 minutes, then remove from heat.
- Pour the jelly into sterilized jars, seal tightly, and allow to cool completely.
- Store in the fridge or process in a water bath for longer storage.
Notes
For a sweeter flavor, consider using alternatives like honey. Always follow proper canning procedures to ensure shelf stability.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Preserve
- Method: Slow Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg