It’s a little late in the season to be sharing rhubarb recipes, but my patch is still producing, fighting for space next to the English peas and the garlic that keeps getting taller.
Besides, I’ve been talking about making this jelly for far too long, ever since a friend brought a case to exchange at my very first ever jam swap. It was a clear favourite of both Danny’s and mine, and we hoarded our jars for as long as possible.
You’d think that after six years I’d develop my own recipe for the rhubarb vanilla jelly, but here’s the honest truth: jelly scared me. Homemade jelly is a whole ‘nother ball of wax from making jam. Jelly either sets or it doesn’t (becoming syrup). It’s cloudy or it’s clear. It either works – or it doesn’t.
Today I’m sharing a homemade jelly recipe that most definitely worked for me. It’s not actually that scary after all.