Rhubarb-Orange-Vanilla Jelly

by Editorial Staff

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Wash the rhubarb and cut into small pieces. Cut open the vanilla pod and scrape it out. Boil the rhubarb, vanilla pod and vanilla pulp in 200 ml water until the rhubarb is soft, stir occasionally.
Now press the rhubarb thoroughly through a cloth. Fill up the collected juice up to 850 ml in equal parts with the freshly squeezed orange juice and the rosé wine. Add the grated peel of the orange.
Before the preserving sugar is stirred in, the juice must have cooled down completely. Now let it simmer for four minutes while stirring. Pour hot into thoroughly cleaned, hot rinsed twist-off jars, close immediately and briefly place on the lid.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.