Rhubarb Jelly
User Reviews
4.4
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4 cups
-
Calories
89 kcal
-
Cuisine
American
Rhubarb Jelly
Description
The Rhubarb Jelly recipe starts by pureeing washed and sliced rhubarb with water, then slowly extracting juice by hanging the puree in a jelly or nut bag. It is important to avoid aggressive squeezing to prevent cloudiness from pulp. Once about 3 1/2 cups of juice have been collected, it is combined with granulated sugar, lemon juice, and vanilla bean seeds. This mixture is brought to a rolling boil and maintained for 3 minutes to dissolve sugar and develop flavors. Liquid pectin is then stirred in, and the jelly is returned to a full boil for one minute to activate the pectin, ensuring proper gelling.
The jelly will have a balance of tartness from rhubarb and lemon juice, mellowed by sweetness and vanilla aroma. The cooking method promotes a clear, smooth texture suitable for spreading. Rhubarb jelly is typically enjoyed on bread, toast, or as a complement to cheeses and desserts.
As noted, powdered pectin may be substituted for liquid by mixing it with sugar before combining with juice, which can simplify the process. Careful monitoring of boiling times and foam is recommended during cooking to prevent boil-over or scorching.
Ingredients
- 2 1/2 lbs rhubarb washed, trimmed, and sliced
- 1/2 cup water
- 7 cups granulated sugar
- 2 Tbsp lemon juice
- vanilla bean seeds of 1
- 6 ounces pectin liquid
Instructions
- Puree the rhubarb in your Vitamix blender or food processor, along with the water to get it started. You may need to do this in 2 batches.
- Put the rhubarb puree into a clean jelly or nut bag, and let it hang over a large bowl to allow the juice to drip out. Don't press or squeeze the bag aggressively or the pulp may come through and this will make your jelly cloudy. I do squeeze it a little bit, though, to move it along. It can help to have a jelly strainer, which is made for this purpose. You want to end up with 3 1/2 cups liquid.
- Put the rhubarb juice in a large stainless steel pot or saucepan. Stir in the sugar, the lemon juice, and the vanilla bean seeds. Bring the mixture to a boil, stirring almost constantly.
- Once the mixture has reached a full rolling boil, let it fully boil for 3 minutes. It may foam up so stay right by it. Stirring is ok.
- After 3 minutes, stir in the pectin, and bring it back to a full, rolling boil. Boil 1 minute. Again it may foam up so be careful.
- Take the jelly off the heat and skim off any foam that is on the surface. Fill your sterilized jars to within 1/4 inch of the top.
If you are canning
- Wipe down the rims of the jars to remove any spilled jelly, then attach the lids and screw them, but don't over-tighten.
- Process for 10 minutes in a boiling-water canner.
If you aren't canning
- Let cool and then cap and refrigerate.
Notes
- Use powdered pectin by whisking it into sugar before adding to rhubarb juice as an alternative to liquid pectin.
- Avoid pressing the jelly bag too hard to prevent cloudy jelly from pulp.
- Watch carefully during boiling stages as the mixture can foam up and boil over.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 89kcal | 4% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
