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
4.08 from 120 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


  • 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


  • 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.


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.


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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    Leave a Reply

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  • 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
      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
      June 11, 2019 at 8:15 am

      Yes, they work in exactly the same way.

  • Reply
    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
    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
      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
      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
      June 10, 2019 at 7:33 am

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

      • Reply
        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
          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
    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
      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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