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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4.08 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

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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128 Comments

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    Please rate this 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.

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