Rhubarb Vanilla Bean Jelly Recipe
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Ingredients: |
Ingredients: 12 cups chopped rhubarb (12-inch/1 cm pieces) about 4 pounds
2 cups water
2 vanilla beans split (We used about 2Tbsp vanilla bean paste)
1 package powdered pectin (57g)
6 cups granulated sugar
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Directions: |
Directions: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.
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. |
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