Description
A delightful homemade jelly made from fresh rhubarb and enhanced with the aromatic depth of vanilla bean, perfect for pairing with biscuits or yogurt.
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 the 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 gently until the sugar has dissolved completely.
- Allow the mixture to boil for about 10 minutes, or until the rhubarb becomes soft and tender.
- Remove the pot from the heat, and strain the mixture through a fine sieve to remove the solids, returning the vibrant liquid to the pot.
- Add the pectin, stirring to dissolve thoroughly, and bring the mixture back to a boil.
- Boil for an additional 1-2 minutes, and then remove from heat.
- Pour the jelly into sterilized jars, seal them tightly, and let the jars cool completely.
- Store the jelly in the fridge for immediate enjoyment, or process it in a water bath for longer storage.
Notes
For optimal flavor, use fresh, seasonal rhubarb. Experiment with different fruits or adjust the sweetness based on preference.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Preserves
- Method: Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg