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. Today I’m sharing a homemade jelly recipe that’s not actually that scary after all.
My natural first thought was marmalade, but it’s an awful lot of work and my time was decidedly short. Then I remembered citrus jam. It’s something I’ve made in the past with grapefruit to delicious results.
As a canner, it’s long been a great disappointment to me that there’s no way to safely preserve homemade caramel sauce so that it can be shelf staple and given as gifts. All that changed when I discovered fruit-based caramel sauces.