Ingredients
Method
Instructions
- In a large stainless steel pot, combine the chopped rhubarb and water. Bring to a boil, then reduce heat and simmer for 20 minutes until the rhubarb is soft and broken down.
- Strain the mixture through a jelly bag or several layers of cheesecloth into a large bowl. Allow it to drip for at least 2 hours; do not squeeze the bag if you want a clear jelly.
- Measure out exactly 4 cups of the strained rhubarb juice and pour it into a clean, large pot. Stir in the lemon juice and the scraped seeds and pod of the vanilla bean.
- Whisk in the powdered pectin until completely dissolved. Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent scorching.
- Stir in the sugar all at once. Return the mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly.
- Remove the pot from the heat. Skim off any foam with a metal spoon and discard the vanilla bean pod.
- Ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.
Notes
For the clearest jelly, resist the urge to squeeze the jelly bag during the straining process. Use a non-reactive pot to avoid a metallic aftertaste from the rhubarb.
