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–+ servings
Homemade Rhubarb Vanilla Bean Jelly in a jar with fresh rhubarb stalks.

Rhubarb Vanilla Bean Jelly

A delightful jelly that combines tangy rhubarb with rich vanilla beans, evoking nostalgic memories and adding elegance to any meal.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Condiment, Dessert
Cuisine American
Servings 6 jars
Calories 100 kcal

Ingredients
  

Main Ingredients

  • 2 cups rhubarb, chopped Use fresh, ripe rhubarb for best flavor.
  • 1 cup sugar Adjust amount based on the rhubarb's tartness.
  • 1 count vanilla bean, split and scraped Use real vanilla beans for the best flavor.
  • 1/4 cup lemon juice Freshly squeezed is recommended.
  • 1 box pectin For jelly.
  • 1/2 cup water

Instructions
 

Preparation and Cooking

  • In a large pot, combine rhubarb, sugar, vanilla bean seeds and pod, lemon juice, and water.
  • Bring to a boil over medium heat, stirring until the sugar is dissolved.
  • Boil for about 10 minutes 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 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 let cool completely.
  • Store in the fridge, or process in a water bath for longer storage.

Notes

To ensure jelly freshness, store in a cool, dark place. If opened, keep tightly sealed in the refrigerator.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 26gFiber: 1gSugar: 25g
Keyword Homemade Jelly, Preserving, Rhubarb Jelly, Vanilla Bean Jelly
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