Making jelly is one of all absolute favorite cooking tasks. Since practically any fruit or vegetable may be turned into jellied, it's fun to come up with new recipes, and it's especially enjoyable when the results are as colorful and flavorful as this one. Rhubarb is perfect for producing jelly since it already has a very acidic flavor and can withstand all the additional sugar.
- 2 1/2 cups of sliced, trimmed, and washed rhubarb
- 1/2 cups of water
- Granulated sugar, 7 cups
- 2 tbsp of lemon juice
- 1 vanilla bean's seeds
- Liquid pectin 6 ounces
- To begin, puree the rhubarb in your food processor or Vitamix blender with the water. This might need to be done in two batches.
- Fill a clean jelly or nut bag with the rhubarb puree, and hang the bag over a big dish to let the juice drop out. Avoid intensely pressing or squeezing the bag because doing so could cause the pulp to leak out, clouding your jelly. I do, however, slightly squeeze it in order to advance it. A jelly strainer, which is designed for this use, can be useful. The final amount of liquid should be 3 1/2 cups.
- In a sizable stainless-steel pot or saucepan, add the rhubarb juice. Add the sugar, lemon juice, and vanilla bean seeds by combining them. While stirring nearly constantly, bring the mixture to a boil.
- Allow the mixture to fully boil for three minutes after it has achieved a rolling boil. Stay close by it since it can bubble up. You can stir.
- Add the pectin and bring the mixture back to a full, rolling boil three minutes later. 1-minute boil Again, be careful because it can froth up.
- Remove the jelly from the heat and remove any foam that has accumulated on the top. Sterilized jars should be filled to within 1/4 inch of the top.
There is no need to worry since even though rhubarb's varied colors, from lightest green to deep crimson, the flavor will remain constant. Your jelly's color will change based on the rhubarb you use, but it will always be lovely. The flavor is given a subtle depth by the vanilla beans.