May 22, 2013

Vanilla Rhubarb Jelly

My wonderful friend Becca stopped by my office the other day to deliver some fresh rhubarb from her garden.  I was so excited to see her and was so thankful for the rhubarb.  We planted some a few years ago on the edge of our woods and it begins to grow every year and then just dies off.  This year it looked like it might actually do really well.....and then my son ran it over with the lawn mower.  Oh well, maybe next year!

I've made a lot of jam over the years, but never jelly for some reason.  I figured this would be a good opportunity to give it a try.  I was hoping for a nice pink jelly full of rhubarb flavor.  I wanted to add something to enhance the rhubarb so I chose to put in some vanilla.  This jelly came out really good.  My husband and son really liked it.  And look how pink it is!  Thank you Becca!

Vanilla Rhubarb Jelly (makes one, 8oz jar of jelly)

2 1/2 cups rhubarb, chopped
2 tsp vanilla + the scrappings from the inside of one fresh vanilla bean
1 1/2 cups water
1 1/2 cups sugar
1/2 of a 1.75oz package of powdered pectic

Prepare your canning jars according to directions on/inside the box of pectin.  If you need further canning instructions, or if the pectin box didn't include them, then CLICK HERE for very well explained canning preparation and instructions before beginning this process. 

Combine the rhubarb, vanilla and water in a medium pot.  Bring to a boil, then reduce heat and cover and simmer for about 25 minutes or until the rhubarb the rhubarb is cooked down.  Line a strainer with cheesecloth and place over a large bowl.  Pour the cooked rhubarb in, and let it sit for 30 minutes - you should have about 2 cups of rhubarb juice.  Discard the rhubarb pieces.

In a large pot add the sugar and pectin, and whisk well to combine.  Add the rhubarb juice and stir well.  Bring to a boil and cook over high heat for about 25 minutes, stirring often.  Keep stirring until the mixture reaches 220 degrees on a candy thermometer (there will be lots of foaming and bubbling during this step).  Turn off heat and fill jar.  Wipe the rim, apply the lid and screw on the band until just tightened with your fingers.  Process in hot water bath for 10 minutes, then remove and cool on counter.  You should hear the seal pop at some point, but if you don't you can check it after it's completely cooled by pressing on the top of the jar and if there's not movement then it's sealed. 

1 comment:

  1. Love this idea! I have two stalks of rhubarb and I wasn't sure what to make with them, since I felt like I needed more than 2 to really do anything. Can't wait to try this!