Rhubarb Vanilla Bean Jelly




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Rhubarb jelly with small spoon

My Rhubarb Vanilla Bean Jelly is a rosy sweet/tart rhubarb jelly flecked with vanilla bean seeds that turns morning toast or a pb&j sandwich into a gourmet treat.  Be sure to stash some away for holiday gifts!

Rhubarb jelly in a small pot with spoon

Jelly making is one of my most favorite things to do in the kitchen.  I never get tired of the magical transformation of fresh juice into a sparkling jelly.  Part of the fun is dreaming up new recipes since almost any fruit or vegetable can be jellied, and it’s especially satisfying when things turn out vibrant and bursting with flavor like this one. Rhubarb is ideal for jelly making because it has a super tart flavor to begin with and can handle all the extra sugar.

filling canning jars with rhubarb vanilla bean jelly

What you’ll need to make rhubarb jelly

  • fresh rhubarb stalks
  • pectin
  • a high speed blender like Vitamix, or a food processor
  • a muslin jelly or nut milk bag.  If you like to make jellies it pays to get an inexpensive jelly strainer, pictured below to make the process easy and hands free.
  • A large saucepan, stainless steel is best.
  • If you want to can your jelly you’ll need a  water bath canner or a deep cooking pot with a rack that fits in the bottom. Be sure the pot has a close-fitting lid.  Alternatively you can skip the canning and freeze your jelly for longer storage.jelly making tools

If you’ve got rhubarb growing in your yard this is an ideal project.  Rhubarb has a relatively short season, and it’s not available in stores during the rest of the year, so preserving it makes sense.  These pretty jars of rhubarb jelly would make beautiful and unexpected gifts for the holidays down the road.  

I love to fill small Weck canning jars with this jelly, they make beautiful little holiday or host gifts, and the jar is just as pretty as the jelly!

weck canning jelly jars
a small jar of rhubarb vanilla bean jelly

Rhubarb comes in many shades, from palest green to deep crimson.  Your jelly will vary in color depending on your rhubarb, but it will definitely be pretty in any event :)  The vanilla beans add a subtle depth to the flavor.

 

almond butter rhubarb jelly sandwich

This could make the best pb& j sandwich of your life!  Actually I made mine an almond butter and rhubarb jelly sandwich, even better :)  

Rhubarb Vanilla Bean Jelly in small pots

As a general rule, jellies are quite sweet, because sugar helps the pectin set.  If you’d like a less sweet result, you’ll need to experiment using a pectin made for low or no sugar recipes, which I often use for some of my other jams and jellies.  Note: it’s advised that you freeze or refrigerate recipes that you develop for yourself.  If you want to can, always use recipes from reputable sources.  See the notes on sugar and canning below.

rhubarb jelly in a small jar with spoon

Jelly making basics ~

  • Jelly is made by cooking fruit juice with sugar, and adding pectin.  
  • Pectin is added to create the gelled consistency.
  • Sugar also helps the gelling process.
  • If you’re planning to can your jelly it’s important to follow a trusted recipe exactly, any changes can affect the safety of the finished product.
  • If you’d like to play with a recipe, consider making a small batch and keeping it in the refrigerator or freezing it for longer storage.

 

How to can jellies

  • To can your homemade jelly,  ladle or pour the boiling liquid directly into your hot sterilized canning jars, and be sure to leave 1/4 free space at the top.  Wipe down the rims of the jars, and close up your jars securely but not super tightly.
  • Place on a rack in a canner filled with boiling water. The water should cover the jars by at least one inch. Cover the canner.
  • Bring the water back to a boil; boil gently for the number of minutes specified in your recipe.  Add 1 minute of processing and sterilizing time for each 1000 feet of additional altitude.
  • Remove the jars to a protected surface and cool, away from drafts, undisturbed for 12 hours.

Pink rhubarb jelly with vanilla beans

About sugar and canning ~

  • This recipe contains a lot of sugar, although it’s not sweeter than other jellies I’ve had.  I used a classic, tried and true recipe because when it comes to canning, it’s not advisable to play around with proportions if you want to have a safe product.  
  • However there has been new research that proves that sugar does not play a role in canning safety, as has been previously believed.
  • Sugar does play a roll in helping a jam or jelly ‘gel’, so if you want to reduce the sugar you’ll need to use a “no or low sugar’ pectin, like this one.  I’ve used this for many of my lower sugar recipes and it works great.  Note that you should not try to develop your own canning recipe for safety reasons.  If you want to play, plan to refrigerate or freeze your recipes.

*recipe slightly adapted from Taste of Home

 


Rhubarb Vanilla Bean Jelly
Rate this recipe
26 ratings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Category: jelly

Cuisine: American

Yield: makes about 8 and 1/2-pints or 4 cups

a jar of rhubarb vanilla bean jelly

Rhubarb Vanilla Bean Jelly ~ this rosy rhubarb jelly is sweet/tart and flecked with vanilla bean seeds.  It turns morning toast or a pb&j sandwich into a gourmet treat.  Be sure to can some for holiday gifts!

Ingredients

  • 2 and 1/2 pounds rhubarb, washed, trimmed, and sliced
  • 1/2 cup water
  • 7 cups granulated sugar
  • 2 Tbsp lemon juice
  • seeds of 1 vanilla bean
  • 2 pouches (3 ounces each) of liquid pectin

Instructions

  1. Puree the rhubarb in your Vitamix blender or food processor, along with the water to get it started. You may need to do this in 2 batches.
  2. Put the rhubarb puree into a clean jelly or nut bag, and let it hang over a large bowl to allow the juice to drip out. Don't press or squeeze the bag aggressively or the pulp may come through and this will make your jelly cloudy. I do squeeze it a little bit, though, to move it along. It can help to have a jelly strainer, which is made for this purpose. You want to end up with 3 1/2 cups liquid.
  3. Put the rhubarb juice in a large stainless steel pot or saucepan. Stir in the sugar, the lemon juice, and the vanilla bean seeds. Bring the mixture to a boil, stirring almost constantly.
  4. Once the mixture has reached a full rolling boil, let it fully boil for 3 minutes. It may foam up so stay right by it. Stirring is ok.
  5. After 3 minutes, stir in the pectin, and bring it back to a full, rolling boil. Boil 1 minute. Again it may foam up so be careful.
  6. Take the jelly off the heat and skim off any foam that is on the surface. Fill your sterilized jars to within 1/4 inch of the top.
    If you care canning
  1. Wipe down the rims of the jars to remove any spilled jelly, then attach the lids and screw them, but don't over-tighten.
  2. Process for 10 minutes in a boiling-water canner.
    If you aren't canning
  1. Let cool and then cap and refrigerate.

 

 

Thanks for pinning!

 

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29 Comments

    Leave a Reply

  • Reply
    Angela Tarkowski
    July 28, 2019 at 3:16 pm

    This is AMAZING!!!! I love rhubarb, and this is another way to use my bumper crop. This will be going into my Christmas gift baskets this year.

  • Reply
    Maureen
    July 18, 2019 at 7:56 am

    Could I cook the rhubarb to get the juice out? That is what I do with most Jelly recipes.

    • Reply
      Sue
      July 18, 2019 at 8:07 am

      Yes, any way you want to extract the juice is fine.

  • Reply
    Kathy Paulson
    July 12, 2019 at 1:28 pm

    Hi Sue-can you use frozen rhubarb to result in the pure pink color? Our rhubarb is the green!?

    • Reply
      Sue
      July 12, 2019 at 1:41 pm

      Yes, you can make this with any rhubarb, just defrost and save any liquid before you puree.

  • Reply
    Marissa
    July 4, 2019 at 12:40 pm

    Hello! I’m so excited! I made this and absolutely love the flavor. However, I’ve only had reddish green rhubarb here in Minnesota, which has resulted in a murky swamp green-brown jelly. It’s not the prettiest, but if no one else wants it, there’s more for me! Thank you!

    • Reply
      Sue
      July 4, 2019 at 1:08 pm

      It does help to use red rhubarb for this, to be sure…but I’ll bet yours is delish!

  • Reply
    Morgan lindsay
    July 1, 2019 at 7:06 pm

    This jelly is heaven!! I have a giant rhubarb plant and make rhubarb jam all the time but am not a fan of the consistency. The taste and color of this jelly is like cotton candy in a jar. Thanks for the recipe!

    • Reply
      Sue
      July 1, 2019 at 8:09 pm

      First I’m so jealous of your plant, and second, I’m so glad you loved this jelly. We’ve just dug into our last jar :/

  • Reply
    Michelle
    June 17, 2019 at 10:55 am

    Just made a batch. Lovely jelly. I needed about 3 lbs. of rhubarb to yield 3 1/2 cups of juice without squeezing. BTW, your recipe says it makes 8 and 1/2 pints or 4 cups. One pint is 1 cup so that would be more like 8 cups or so. Mine yielded 7 1/2 cups.

  • Reply
    John / Kitchen Riffs
    June 12, 2019 at 7:42 am

    Love the color of this! I’ll bet the flavor is awesome, too. I’ve not used rhubarb in jelly (or jam) — really like the idea. I’m a refrigerator canner — don’t want to bother with the heavy duty water bath and such. Anyway, super recipe — thanks.

    • Reply
      Sue
      June 12, 2019 at 9:11 am

      I’m usually the small batch type too, this was a new thing for me, but boy, what great gifts these would be come the winter holidays.

  • Reply
    Patricia Walker
    June 12, 2019 at 6:47 am

    Is there a trick to getting the vanilla bean flecks to stay distributed trout out the jar rather than accumulating at the top?

    • Reply
      Sue
      June 12, 2019 at 9:10 am

      I found that the seeds do stay suspended for the most part, and there is just a very thin layer at the top, which is almost unavoidable since they are so fine.

  • Reply
    Pat Marrion
    June 11, 2019 at 8:06 am

    I see these Weck jars occasionally, they’re pretty expensive here but so pretty, they’d make nice gifts. Do you process them in the same way as the traditional sealers?

    • Reply
      Sue
      June 11, 2019 at 8:15 am

      Yes, they work in exactly the same way.

  • Reply
    Laura
    June 10, 2019 at 1:10 pm

    Wow, Sue, this sounds so good! And it is a beautiful color! I’d love this on a PB&J or AB&J. Anything rhubarb, you know? Has my name right on it! Thanks for the inspiration – I’m an occasional jam-maker, but have never made jelly. At least,…yet.

  • Reply
    Renee
    June 10, 2019 at 12:22 pm

    Hi Sue, I am anxious to try this jelly – so pretty! Can you use the ‘water-bath’ method of canning with these lovely WERK jars? They don’t have a screw-on lid … thank you for inspiring me to try new things!!

    • Reply
      Sue
      June 10, 2019 at 12:25 pm

      Yes you can Renee, they’re made especially for canning. They come with rubber gaskets and clips. They’re a little fussier than our mason jars, but so cute!

  • Reply
    Donna Oliphint
    June 10, 2019 at 9:49 am

    Sorry, I forgot to give the site. You have to be a member to get it, but this site has the recipe for free! https://www.nola.com/food/2016/04/classic_strawberry_jam_recipe.html

  • Reply
    Donna Oliphint
    June 10, 2019 at 9:47 am

    Your jelly is beautiful! I use America’s Test Kitchen’s recipe for small batch jams since I don’t like pectin. The Granny Smith apple (used for pectin) gave too much apple flavor for me, so I use either a Fuji or Red Delicious. The bottled lemon juice guarantees the right amount of acid to stop spoilage. It turns out perfect every time and only makes about 4-6 cups, so you can make several different types in a day. I especially loved the pluot and apricot.

    • Reply
      Sue
      June 10, 2019 at 10:37 am

      I often make small batch jams and jellies, that’s my favorite way to do it because I can fool around with the ingredients without worry that they won’t be safe for canning. Pluto apricot sounds so incredible, I’m going to try that after my next farmers market visit.

      • Reply
        Donna Oliphint
        June 10, 2019 at 5:49 pm

        A pluot is a cross between an apricot and a plum. They are kind of red and green splotchy, not very pretty, but the jam turns out a beautifu rose color.

  • Reply
    Gerlinde @Sunnycovechef
    June 10, 2019 at 7:27 am

    What a great recipe Sue, my mother used to make jelly all the time. Pinned and I hope to make it soon.

    • Reply
      Sue
      June 10, 2019 at 7:33 am

      I’ve definitely caught the jelly making bug ~ I love how easy it is!

  • Reply
    Sue
    June 10, 2019 at 7:21 am

    Thanks Mary Ann :)

  • Reply
    Tricia | Saving Room for Dessert
    June 10, 2019 at 4:35 am

    The color of this jelly is fantastic! I want to try this asap! PINNED!

    • Reply
      Sue
      June 10, 2019 at 7:21 am

      The color is pretty spectacular, and I love that this is something you can’t find on your grocery store shelf…such a fun project!

  • Reply
    Mary Ann | The Beach House Kitchen
    June 10, 2019 at 4:29 am

    I love making homemade jams and jellies Sue! And I’m all about the rhubarb this year. I love the little flecks of vanilla in this. And what an absolutely gorgeous pink color!