Rhubarb Vanilla bean jelly

O.M.G. This recipe is AMAZING. My friend Addy from Cudlobe Angus West (check out their AAA Beef & purebred Angus cattle at CAwest.ca) suggested this jelly to me when I was overflowing with rhubarb this spring, and gosh am I glad she did. 

Ingredients 

4.5lbs rhubarb (washed & cut up)
1 cup water
14 cups of sugar (I know, I know, but trust me!)
4 TBSP vanilla paste (or seeds of one vanilla bean- I can't find vanilla beans in our little town!)
4 TBSP lemon juice
4 pouches of 3oz liquid pectin 

Directions

1. Blend up the rhubarb into a pulp. I used my food processor. Add the 1 cup of water in with the rhubarb to make a puree. 
2. Put the rhubarb puree in a jelly bag (I used cheese cloth to create a make-shift bag) and let the bag hang over a bowl, allowing the liquid to drip out. I did this over night. 
**Be sure not to squeeze the bag, as you don't want any of the "pulp". This will make the jelly cloudy and not clear like you want. 
3. Once you get about 3.5 cups of liquid you are ready to make jelly! 
4. Put the rhubarb juice in a LARGE stock pot. Reminder to self: Get BIGGER stock pot so it doesn't boil over AGAIN. Stir in the copious amounts of sugar, the lemon juice and vanilla paste (use the paste, not the extract so you get the beautiful black flecks!). Bring to a boil. Stir constantly so not to scald. Don't let it boil over because cleaning up sticky jelly is a B*TCH. 
5. Let fully boil for 3 minutes. 
6. After three minutes, add the liquid pectin and bring it back to a boil. Let fully boil for another 1 minute. 
7. Take the jelly off the stove. Skim any foam (which is a lot if it boiled over, FYI) and discard. 
8. Pour into sanitized glass canning jars. I boiled in the canner for 10 minutes, but depending on your altitude, you can check your canning times. 
9. Try not to eat in one sitting! Enjoy! 
​

Heads up! Don't throw out the leftover rhubarb "pulp".
​I used mine to make this Rowdy Rhubarb BBQ Sauce!