Old-fashioned vintage rhubarb jelly made with fresh rhubarb, sugar, lemon, vanilla, and pectin for a crystal-clear, sweet-tart preserve.

Scale

1134 g rhubarb, washed, trimmed, and sliced

119 g water

1400 g granulated sugar

2 Tbsp lemon juice

Seeds of 1 vanilla bean

170 g liquid pectin

1. Puree the rhubarb with water in a blender, working in batches if needed.

2. Transfer puree into a jelly bag and allow juice to drip into a bowl until you have 3 1/2 cups liquid.

3. Place rhubarb juice in a stainless steel pot and stir in sugar, lemon juice, and vanilla seeds.

4. Bring to a full rolling boil, stirring almost constantly.

5. Boil for 3 minutes.

6. Stir in liquid pectin and return to a full rolling boil for 1 minute.

7. Remove from heat and skim foam.

8. Pour into sterilized jars leaving 1/4 inch headspace.

9. Process in boiling-water canner for 10 minutes or cool and refrigerate.

Avoid squeezing pulp aggressively to keep jelly clear.

Store sealed jars in a cool, dark place.

Refrigerate after opening.