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.
Essential Ingredient Rhubarb
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Servings 5250mL jars
12cupschopped rhubarb(12-inch/1 cm pieces) about 4 pounds
1package powdered pectin(57g)
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.
Pour sauced rhubarb into a jelly bag and let drip overnight in the refrigerator. Do not squeeze the bag.
Prepare tools and five 250mL jars for hot-water canning. Review our basic Canning 101 article if required.
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.
Pour in the pectin and stir the liquid with a wooden spoon until the pectin is dissolved and the vanilla seeds are distributed.
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.
Boil hard for 1 minute. Remove from heat and use a plastic ladle or wooden spoon to skim off any foam on the top.
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.
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.