Here’s a full, delicious Rhubarb Vanilla Jelly recipe – tart and floral with a sweet finish. Perfect for spreading on toast, pairing with cheese, or swirling into yogurt.
Rhubarb Vanilla Jelly Recipe
Time:
Prep: 20 minutes
Cook: 45 minutes
Set: 12 hours or overnight
Yield:
About 5 cups (roughly 5 half-pint jars)
Ingredients:
4 cups chopped rhubarb (about 1.5 lbs, fresh or frozen)
2 cups water
1 whole vanilla bean, split and scraped (or 2 tsp vanilla extract)
3 cups granulated sugar
1 tbsp lemon juice
1 packet liquid pectin (or 1.75 oz powdered pectin)
Instructions:
1. Make the Rhubarb Juice
In a large pot, combine chopped rhubarb and water.
Bring to a boil, then reduce to a simmer. Cook uncovered for 15–20 minutes until rhubarb breaks down.
Line a sieve or colander with cheesecloth or a jelly bag. Pour in the mixture and let it drip into a bowl for at least 2 hours (or overnight for a clearer jelly).
Do not squeeze the cloth or it may cloud the jelly.
2. Prepare Jelly Base
Measure 3 cups of the strained rhubarb juice. (If short, top up with water or a bit of apple juice.)
In a large, deep saucepan, combine the juice, sugar, lemon juice, and the vanilla bean seeds and pod (or vanilla extract).
Bring to a full rolling boil, stirring constantly.
3. Add Pectin & Finish
Add the pectin quickly and return to a full rolling boil that cannot be stirred down.
Boil hard for 1 minute, stirring constantly.
Remove from heat and discard vanilla bean pod.
4. Jar the Jelly
Skim off any foam.
Pour into sterilized jars, leaving ¼-inch headspace.
Wipe rims, add lids, and screw on bands until fingertip-tight.
5. Process (Optional but Recommended)
Process in a boiling water bath for 10 minutes to seal. Adjust time for altitude if needed.
Let jars sit undisturbed for 12 hours to set.
Storage:
Unopened: Store in a cool, dark place for up to 1 year.
Opened: Keep in the fridge and use within 3–4 weeks.
Tips:
For a pinker jelly, use redder rhubarb stalks.
Want a more intense vanilla flavor? Let the bean pod steep in the juice overnight before making the jelly.
