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Rhubarb Vanilla Jelly

Posted on July 10, 2025

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.

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