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5.0 from 3 votes

Rhubarb Vanilla Bean Jelly

Newly-cut rhubarb, aromatic fresh vanilla beans, and a sugar come together in a delicately perfumed blushing punk jelly. This is a recipe to make if you have a surplus of rhubarb since it only uses the juice and discards the pulp. It delivers a decadent result, but I find that a little goes a long way.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 5 250mL jars
Calories: 995 kcal
Course: Condiments

Ingredients

  • 12 cups chopped rhubarb (12-inch/1 cm pieces) about 4 pounds
  • 2 cups water
  • 2 Vanilla Beans split
  • 1 package powdered pectin (57g)
  • 6 cups granulated sugar

Instructions

    Cup of Yum
  1. In a large heavy bottomed pot, combine rhubarb and water together over high heat. Bring to a boil; reduce heat and simmer, covered for 10 minutes.
  2. Pour sauced rhubarb into a jelly bag and let drip overnight in the refrigerator. Do not squeeze the bag.
  3. Prepare tools and five 250mL jars for hot-water canning. Review our basic Canning 101 article if required.
  4. Measure 4 cups of rhubarb liquid and pour into a large heavy-bottomed pot. Scrape vanilla seeds out of the pods using a paring knife and add them to the liquid.
  5. Pour in the pectin and stir the liquid with a wooden spoon until the pectin is dissolved and the vanilla seeds are distributed.
  6. Place the pot over high heat and bring to a boil, stirring constantly. Add sugar in a steady stream, stirring all the while. Return to a full boil while continuing to stir the jelly.
  7. Boil hard for 1 minute. Remove from heat and use a plastic ladle or wooden spoon to skim off any foam on the top.
  8. Ladle jelly into sterilized jars within ¼ inch of rim. Wipe the rims with a warm cloth. Add the lids and the rings, tighten jut until finger-tip tight.
  9. Process in a boiling water bath for 10 minutes Transfer the jars to a towel-lined surface and cool at room temperature for a full 24 hours.

Nutrition Information

Calories 995kcal (50%) Carbohydrates 253g (84%) Protein 2g (4%) Sodium 19mg (1%) Potassium 843mg (24%) Fiber 5g (20%) Sugar 242g (484%) Vitamin A 300IU (6%) Vitamin C 23.4mg (26%) Calcium 257mg (26%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 5250mL jars

Amount Per Serving

Calories 995

% Daily Value*

Calories 995kcal 50%
Carbohydrates 253g 84%
Protein 2g 4%
Sodium 19mg 1%
Potassium 843mg 18%
Fiber 5g 20%
Sugar 242g 484%
Vitamin A 300IU 6%
Vitamin C 23.4mg 26%
Calcium 257mg 26%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.