Rhubarb Vanilla Bean Jelly

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

rhubarb jelly is a fun (and easy!) project

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, thick or thin, and any color
  • 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

where to find rhubarb

If you’ve got rhubarb growing in your yard this is an ideal project. Rhubarb has a relatively short season, but backyard rhubarb can keep producing right through the summer. It’s available in the produce section of many stores from about April through the end of summer. Consider freezing it for later use, just wash and dry the stalks, then slice. Arrange on a baking sheet in a single layer and freeze until solid, then fill heavy duty freezer bags and force out any excess air before sealing.


I love to fill small Weck canning jars with this jelly

They’d make beautiful and unexpected gifts for the holidays down the road. And the jar is just as pretty as the jelly!

weck canning jelly jars

a small jar of rhubarb vanilla bean jelly

does the color of rhubarb affect its flavor?

Rhubarb comes in many shades, from palest green to deep crimson, but the flavor will be consistent, so no worries. 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

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.
rhubarb jelly in a small jar with spoon

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.
rhubarb vanilla bean jelly in small pots with spreading knife

Reader Rave ~

“Thanks for a beautiful rhubarb recipe! I just wanted you to know that I made this for my local county fair & it won BOTH 1st place and Best of Show! It is delicious!”  ~ Melissa


a jar of rhubarb vanilla bean jelly
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4.06 from 118 votes

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!
Course Jelly
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 4 cups
Calories 89kcal
Author Sue Moran

Ingredients

  • 2 1/2 lbs rhubarb washed, trimmed, and sliced
  • 1/2 cup water
  • 7 cups granulated sugar
  • 2 Tbsp lemon juice
  • seeds of 1 vanilla bean
  • 6 ounces liquid pectin

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 are canning

  • Wipe down the rims of the jars to remove any spilled jelly, then attach the lids and screw them, but don’t over-tighten.
  • Process for 10 minutes in a boiling-water canner.

If you aren’t canning

  • Let cool and then cap and refrigerate.

Video

Cook’s notes

If you want to use powdered pectin ~

  • Use 4 tablespoons of powdered pectin in place of the 2 pouches of liquid. Instead of adding the pectin at the end, you can whisk the powdered pectin into the sugar before you combine it with the juice.

Nutrition

Serving: 1Tbsp | Calories: 89kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 52mg | Fiber: 1g | Sugar: 22g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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125 Comments

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  • Reply
    Jennifer
    August 20, 2021 at 1:02 am

    I want to make this but it is a really high sugar content. Most jams I make I replace sugar with honey, can you do this with this recipe and still have it turn out so clear? I know most my jams, even with pectin, don’t gel completely with honey which is fine since they hold up well enough. I’m worried with a jelly it may turn out more like a syrup. I haven’t been canning long but perfer to use healthier alternatives to plain white sugar.

    • Reply
      Sue Moran
      August 20, 2021 at 1:59 pm

      I’m not sure Jennifer, I haven’t tried it, but my guess is that honey will make the jelly less clear.

  • Reply
    Avah
    July 5, 2021 at 3:35 pm

    5 stars
    me and my mom are just making this recipe and it smells AMAZING!!! I’m not a huge fan of rhubarb, but even I cant wait to try it. we tried a little bit of the juice and it tastes AMAZING!!! can’t wait to try it! thanks for the recipe!!

  • Reply
    Kati
    June 21, 2021 at 6:21 pm

    5 stars
    I adore this recipe and have made it several times! My jelly turns out much darker each time though and I wish I could get the light pink color like in this photo. Regardless, it’s different and very tasty and the vanilla bean makes it feel gourmet. This will always be a favorite recipe to make each summer. Thanks for the video and great instructions!

  • Reply
    Amber
    June 12, 2021 at 6:33 pm

    5 stars
    Just got done making this! My first time ever making anything to be canned!
    I made it for my dad for Father’s Day! Super hopeful it came out ok!
    It’s really pretty and was easy to make!
    I added powder pectin at the same time the recipe called to add the liquid variation. Hoping it will still thicken!
    Thank you for the recipe!!

  • Reply
    Wendy Walecka
    May 28, 2021 at 8:51 am

    4 stars
    That looks amazing! I’ll be getting some rhubarb in a produce delivery so I’ll have to try it!

  • Reply
    Jean
    May 26, 2021 at 7:54 am

    5 stars
    Had this recipe come to my inbox a couple days back and knew I had to try it. First time making a true jelly. My rhubarb plants stopped producing well and I pulled them up. I will be planting a new crop for sure now. I got my rhubarb at my local farm and my chopped amounts weighed exactly 2.5 lbs. My pulp was very pale, almost beige, the strained juice was a hint more of pink and the amount of juice was nearly 4 cups. I used 3.5 cups as recipe states and with the ingredients and cooking it darkened up quite a bit. The volume of finished product was double what was expected – a good 8 cups. I canned 6 cups and the other two will sit in my refrigerator. I don’t think it will last long at all. It is to die for!!! My suggestion is to be prepared with double the jars extra just in case.

    • Reply
      Sue Moran
      May 26, 2021 at 10:40 am

      So glad you loved this Jean 🙂

  • Reply
    Sandy
    May 24, 2021 at 5:00 pm

    5 stars
    I love this! Rhubarb is my favorite spring treat and I make all kinds of stuff with it and I eat it fresh! I couldn’t wait to try this and everyone who’s tried it loves it. I will be making more for gifts.

  • Reply
    Libbie
    May 7, 2021 at 1:54 pm

    5 stars
    I just made this using rhubarb from my garden and powdered pectin. I cut the sugar roughly in half, per the instructions on the pectin packaging. So it’s pretty tart, but really delicious with the vanilla bean. A great combination! Every fall I make my own liquid pectin from my crab apple tree and it gives jelly the most beautiful, spreadable set, but I ran out. I’ll be sure to make double the pectin in September because I’d love to try this recipe with the full sugar quantity!

    • Reply
      Sue Moran
      May 7, 2021 at 4:04 pm

      That sounds amazing Libbie, you’re so resourceful, I want some of your homemade pectin!

      • Reply
        Kelly
        September 19, 2021 at 10:10 am

        If we cut the sugar in half does that affect the preserving at all? Im sonervous to adjustwhen canning is involved

        • Reply
          Sue Moran
          September 19, 2021 at 12:09 pm

          I get nervous about recommending any changes in canning recipes too Kelly. I don’t believe the sugar affects the safety, but it does affect the setting of the jelly.

  • Reply
    Cathy
    May 1, 2021 at 8:37 am

    5 stars
    NUMMY!!! I just made it and it’s in the water bath now. Excellent taste. Thanks for the recipe.

  • Reply
    Lori
    April 29, 2021 at 2:18 pm

    5 stars
    Best thing to come out of my kitchen in a long time! Thanks for the recipe!

    • Reply
      Sue Moran
      April 29, 2021 at 2:35 pm

      I’m so glad, thanks Lori <3

  • Reply
    Danna
    October 8, 2020 at 4:52 pm

    Can I use vanilla extract? I don’t have vanilla beans.

    • Reply
      Sue
      October 8, 2020 at 5:35 pm

      Yes, you can stir it in after cooking, start with a teaspoon.

  • Reply
    Bree
    September 30, 2020 at 12:58 pm

    5 stars
    My favorite jelly to both make and eat! It’s a must for all jelly makers to have in their pantry. A quick note that I realized making this a few times, it is critical you use liquid pectin. Trying powder typically turns this a bit better or gives it an off taste because it is so delicate.

  • Reply
    Heather Ridge
    August 25, 2020 at 5:00 pm

    5 stars
    Wonderful jelly. This may be my favorite so far and I make a lot of jellies.

    • Reply
      Sue
      August 25, 2020 at 5:55 pm

      Yay, I’m so glad Heather 🙂

  • Reply
    Kate
    August 3, 2020 at 7:16 pm

    5 stars
    I just did my last harvest of rhubarb for the season and found this recipe while searching for various ways to can/preserve rhubarb. I’m so glad I did, this is the best jelly I’ve ever made! It’s sweet and subtle and SO beautiful, it almost looks glittery.

    A few changes I had to make- I didn’t have quite enough rhubarb and ended up only getting just under 2 cups of juice, so I halved the rest of the recipe and it turned out perfect and made just over 4 cups! I also don’t have a nut milk bag or jelly strainer so I drained it once through a fine mesh strainer and then twice through coffee filters. Took a lot of time but well worth it to get the crystal clear peachy color.

    Thank you so much for sharing your recipe! We will definitely use it again next spring when we have more rhubarb!

    • Reply
      Sue
      August 4, 2020 at 5:15 am

      I’m so glad you love this recipe, Kate. I’m incredibly jealous of your rhubarb harvest.

  • Reply
    Lisa
    July 20, 2020 at 10:12 am

    4 stars
    This recipe is easily the best jelly recipe that I’ve ever made. For flavor I’d give it a 5 star. I rated it as a 4 because after making it twice there are a couple of errors in the recipe. As noted by others you need 4-1/2 to 5 pounds of rhubarb to yield 3-1/2 cups of liquid. Also this produced a solid 8 cups of jelly both times. This was also noted in comments by another person. The first time I had jars for 6 cups prepped as I always do a couple more than the recipe calls for & I had to quickly prepare more. If you don’t have a jelly strainer you’ll need to do a 2nd filtration through coffee filters as the rhubarb has a fine green sediment. My 1st batch from early production was exactly this color. My 2nd batch was from finer more green rhubarb and was a peach color.

    • Reply
      Libbie
      May 7, 2021 at 1:58 pm

      It must depend on how juicy your rhubarb is, because I used 1.5 lbs and got exactly 3.5 cups of juice! But this was freshly harvested and we had a wet spring, so my rhubarb might have been super juicy.

  • Reply
    Kati
    July 19, 2020 at 9:21 am

    5 stars
    I adore this jelly! Made it yesterday and it is just as beautiful as the pictures. Can’t wait to try Weck Jars the next time around. It did require more rhubarb for the amount of juice the recipe called for but the color is exact and it set up nicely after water bath canning. Can’t wait to make it again!

  • Reply
    Gail
    July 10, 2020 at 10:15 am

    5 stars
    Just finished making this. Can I freeze this jelly? Mine wasn’t as pink as yours so put 2 drops of red food coloring and now it looks as great as it tastes!

    • Reply
      Sue
      July 10, 2020 at 11:00 am

      Freezing jelly is tricky Gail, I think it can change the texture.

  • Reply
    Kelly
    June 24, 2020 at 8:12 pm

    5 stars
    Hello-I’m new to canning and have just tried this recipe. The jars look so pretty. One question: why does it have to be refrigerated if you have processed it in a water bath? His that just to help it set? Can you then take out of fridge and keep in pantry! Thanks! Kelly

    • Reply
      Kelly
      June 24, 2020 at 8:22 pm

      5 stars
      PS – I also tried to hit 5 stars, not 4!

    • Reply
      Sue
      June 25, 2020 at 5:18 am

      You need to refrigerate only if you aren’t canning this, Kelly.

      • Reply
        Kelly
        June 25, 2020 at 9:12 am

        OK – thanks so much! If possible, we can delete my message that only shows 4 starts – that was a mistake.

  • Reply
    Mary McCullough
    June 10, 2020 at 9:49 am

    5 stars
    I made this yesterday, and it turned out lovely! Great taste, and pretty color.

  • Reply
    Joann Vogel
    June 6, 2020 at 7:47 am

    5 stars
    So easy and turned out perfect.

  • Reply
    Lori Ozaki
    May 27, 2020 at 11:37 am

    5 stars
    Hi! I decided to try the recipe as is and it turned out beautiful and delicious! I had red/ green rhubarb and found if I let the juice sit for 24 hours and then strain again through a cheese cloth I was able to achieve the beautiful rosey color. I also used the inversion method. Hot jelly into hot jars- invert for five minutes then turn right side up and they seal every time. Thanks for the recipe!!

  • Reply
    Meg
    May 23, 2020 at 11:55 am

    Hi! I made this recipe yesterday and it still seems liquid. How long does it take to set up and become gel?

    • Reply
      Sue
      May 23, 2020 at 2:36 pm

      It can take up to 48 hours, but should have set by now. The instructions for this jelly are pretty specific, so make sure you do it exactly. If you started with the 3 1/2 cups of juice, it should work, as written. The boiling times, for instance, are very important. The first batch I made didn’t gel because I didn’t boil it long enough.

    • Reply
      Lola
      May 20, 2021 at 7:02 pm

      I’ve experienced jelly not setting because my liquid pectin sat in my cupboard from the previous season. So use freshly purchased pectin every time.

  • Reply
    Lisa
    May 22, 2020 at 11:58 am

    5 stars
    I made this over the past weekend and oh my goodness if it isn’t the best jelly I have ever had! Someone in the comments mentioned they used Pomona’s Pectin, and I did as well. I only used 2 cups of sugar and my jelly turned out perfect. Pomona’s is different than your traditional pectin and uses calcium to jell instead of sugar, so you’re free to add as much or as little sugar as you like. I used 2 tsp of calcium water (comes with the Pomona packet) and 5 tsp of Pomona pectin and it was the perfect ratio. Thanks so much for this recipe, I will definitely be making it again! 🙂

    • Reply
      leslie erickson
      May 30, 2021 at 7:03 pm

      Hi Lisa, I was wondering about using Pamona’s Pectin and then came across your reply. I love Pamona’s for jelly and have used it for chokecherry and nanking cherry jelly. I love that you use so much less sugar and can also use honey in some of the recipes. This jelly sounds so good Sue. Thanks to both of you.
      Leslie

  • Reply
    Nicole
    May 17, 2020 at 3:18 am

    I am.making this as I write. Just put in to my jars and it is such a pretty pink color with flecks of the vanilla bean or caviar in there. I did however cut the pod up in to all 10 8 oz jars that I got. Wow was that alot more.than I was expecting. Hope.it taste as great as it looks.

  • Reply
    Susil
    May 14, 2020 at 10:20 pm

    5 stars
    Thank you I did this today!!! Got a lot of Rhubarb in my
    yard. A good new recipe

  • Reply
    Shelley
    May 13, 2020 at 11:00 am

    5 stars
    Made this using a mixture of fresh and frozen rhubarb as well as vanilla bean paste instead of the vanilla bean seeds. Got 8 one cup jars, canned in the boiling water canner. No problems at all and very tasty. My rhubarb was very red so this is more of a plum colour than the pale pink pictured. Beautiful!! Thanks

    • Reply
      Sue
      May 13, 2020 at 11:12 am

      Yours sounds beautiful, now I want to make another batch!

  • Reply
    Robin Shindelar
    May 13, 2020 at 10:42 am

    5 stars
    This looks truly amazing! I have never bought or used “seed of vanilla bean” Where is this found to purchase? Thank you.

    • Reply
      Sue
      May 13, 2020 at 11:12 am

      Vanilla beans can be found right in the spice aisle of your supermarket, usually next to the vanilla extract.

      • Reply
        Sandy
        May 24, 2021 at 5:05 pm

        5 stars
        I found it in the grocery store but very expensive. Looked on Amazon and got 4 beans for less than $10.

        • Reply
          Sue Moran
          May 24, 2021 at 5:28 pm

          Vanilla beans are getting scarily expensive, glad you scored yours!

  • Reply
    Kat
    May 10, 2020 at 9:51 pm

    It’s so good on lemon cheesecake

  • Reply
    Donna
    May 8, 2020 at 8:07 am

    Would it be possible to use frozen Rhubarb… i have so much of it in my freezer.

    • Reply
      Sue
      May 8, 2020 at 8:14 am

      I believe it would work fine.

      • Reply
        Mary Heeran
        May 25, 2020 at 5:48 am

        Could you use Monk fruit instead of sugar

        • Reply
          Sue
          May 25, 2020 at 6:08 am

          I haven’t tried that, sorry!

  • Reply
    Tami
    May 8, 2020 at 5:38 am

    Hi, have you ever tried this with substituting monkfruit sweetener for the sugar? Or any other sugar substitute?

    • Reply
      Sue
      May 8, 2020 at 7:17 am

      I haven’t, but I believe you can successfully make jelly with sugar substitutes.

    • Reply
      Barbara
      June 4, 2020 at 5:48 pm

      The 2 cup recipe is wrong. Should not end up with 3 1/2 cups of juice.

  • Reply
    Jen
    May 7, 2020 at 5:53 pm

    4 stars
    That is a ridiculous amount of sugar. I used 2 with Pomona pectin and it’s good!

    • Reply
      Laura
      May 15, 2020 at 8:34 pm

      You only used 2 cups of sugar and the same amount of everything else? How did it turn out? I’m curious, would love to make it with less sugar 🙂

    • Reply
      Paige Wight
      May 27, 2020 at 8:26 pm

      Did you can the product or just refrigerate?

  • Reply
    Jenna
    May 7, 2020 at 9:19 am

    If using frozen rhubarb, do you think the 1:2 cup water is needed? So excited to try this recipe!

    • Reply
      Sue
      May 7, 2020 at 9:26 am

      I’m not sure, it just depends how juicy your rhubarb is, try it without, you can always add the water.

  • Reply
    Amira
    May 6, 2020 at 2:46 pm

    5 stars
    This looks so yummy, can’t wait to make it. Can I use frozen rhubarb in this recipe?

    • Reply
      Sue
      May 6, 2020 at 5:40 pm

      Yes, that should work.

  • Reply
    Marsie
    May 2, 2020 at 3:18 pm

    is there anything you can do with the juiced rhubarb puree/pulp?

    • Reply
      Sue
      May 2, 2020 at 6:11 pm

      You could add it to a smoothie.

      • Reply
        Jen
        May 7, 2020 at 5:54 pm

        Compost

      • Reply
        PL COURTNEY
        May 8, 2020 at 4:38 pm

        Add it to a fruit crisp or crumble , etc.
        Our favourite is apple, rhubarb, and blackberry
        Yummm

      • Reply
        Lynn
        May 10, 2020 at 4:33 pm

        Can I use powder pectin? Never heard of liquid pectin

        • Reply
          Sue
          May 10, 2020 at 4:37 pm

          You can use two tablespoons of powdered regular pectin for every packet of liquid pectin, so in this recipe that would be 4 tablespoons. Instead of adding the pectin at the end, you can whisk the powdered pectin into the sugar before you combine it with the juice.

    • Reply
      Alexandra Pauley
      April 30, 2021 at 4:38 am

      I use the remaining rhubarb ‘guts’ to thicken my rhubarb pie filling which I can in one liter jars and add to a variety of rhubarb dishes all year long. For some reason it cuts the amount of sugar necessary. Actually, any pulp would work for any stewed fruit recipe as long as the flavours worked together.
      I planted three types of rhubarb at my home, early, mid and late crops and the colours are all different. It is my first year harvesting tho so I am going to wait for the reddest stalks to make this! So excited to try!!

  • Reply
    Mary
    April 28, 2020 at 2:11 pm

    Could I do this recipe without the vanilla bean seeds?

    • Reply
      Sue
      April 28, 2020 at 3:16 pm

      Yes, no problem.

      • Reply
        Jen
        May 7, 2020 at 5:55 pm

        I added a tsp of vanilla

    • Reply
      June wilk
      May 4, 2020 at 9:35 am

      Do you cook the rhubarb before putting it in a food processor?

      • Reply
        Sue
        May 4, 2020 at 11:30 am

        No, use it raw.

  • Reply
    Carlene
    April 24, 2020 at 10:45 am

    Can you substitute vanilla flavoring instead of vanilla bean?

    • Reply
      Sue
      April 24, 2020 at 11:01 am

      yes, sure.

      • Reply
        Hanna Grau
        May 6, 2020 at 8:27 pm

        How much do you think would be appropriate?

        • Reply
          Sue
          May 6, 2020 at 8:48 pm

          I’d say about a teaspoon, or to taste.

  • Reply
    Ella
    April 21, 2020 at 3:49 pm

    Could I use a steam juicer to get the juice out of the rhubarb instead of straining?

    • Reply
      Sue
      April 21, 2020 at 4:19 pm

      That should work great.

      • Reply
        Ally
        July 7, 2020 at 8:16 pm

        I can’t wait to make this recipe! The jelly looks so pretty!

    • Reply
      Bernice
      May 15, 2020 at 1:41 am

      I use my juicer and the jelly came out clear and it reduced the making time. Good tip about putting pulp in a crumble or smoothie.

  • Reply
    Stephanie Metzgar
    April 3, 2020 at 1:57 am

    Good morning ! I am seeing this jelly recipe for the first time and would love to try it before I spend lots of time making it and not knowing if we all like it ! is there any way I could pay you to send me a small jar to have ? I would absolutely love to taste this beautiful jelly you made !

  • Reply
    Kara
    February 3, 2020 at 5:07 pm

    Hi, for the lemon juice in this recipe are you using bottled lemon juice that is more specified on the acidity %? Would it be acceptable to use fresh lemon juice in this or use bottled only? Thanks

    • Reply
      Sue
      February 3, 2020 at 7:50 pm

      I use fresh, but you can use bottled if you like.

      • Reply
        Jen
        May 7, 2020 at 5:57 pm

        I didn’t add the lemon juice

  • Reply
    Trudy Gendreau
    January 26, 2020 at 11:45 am

    Haven’t made this yet but am planning too… wonder if I could also add strawberry (my husbands fave, strawberry-rhubarb) ? Also wonder if I could seal jars with a layer of wax, or better to just freeze for longer keeping?

    • Reply
      Sue
      January 26, 2020 at 11:56 am

      If you don’t want to hot water can this, you could freeze it, I don’t think the layer of wax would be safe. As for strawberry, it would be a delicious addition!

  • Reply
    Katie
    January 22, 2020 at 7:09 pm

    Will try your recipe this next summer. I have red et green rhubarb. I’ve made jelly for many years. I never use the boiling bath. Just pour the jelly in hot jars, wipe the rims, put on the lid that has been in boiling water. Screw in the rim Flip the jar upside down for 5-10 minutes. Flip upright snd wait for the “pop”. Perfect every time and so easy. ?

    • Reply
      Sue
      January 23, 2020 at 7:51 am

      It would be interesting to make a green rhubarb jelly!

      • Reply
        Donna
        May 8, 2020 at 8:11 am

        Katie I thought the same as you.. i have never used the hot bath on most of my canning and I have never had an issue!

  • Reply
    Melissa
    September 2, 2019 at 6:53 am

    5 stars
    Thanks for a beautiful rhubarb recipe! I just wanted you to know that I made this for my local county fair & it won BOTH 1st place and Best of Show! It is delicious!

    • Reply
      Sue
      September 2, 2019 at 7:11 am

      Wow that’s so exciting!

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

    5 stars
    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

    5 stars
    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

    5 stars
    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

    5 stars
    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
        Jodi
        October 3, 2019 at 8:03 pm

        Hi there, I have made 3 batches of this and 2 turned out fabulous, however my one batch won’t set. Any suggestions on how to fix it?
        Many thanks as I don’t want to waste this delicious jelly!

        • Reply
          Sue
          October 3, 2019 at 8:05 pm

          How strange! You might try reheating it with a little more pectin, that’s the general recommendation for fixing jelly that hasn’t set.

  • 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!

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