Rhubarb Vanilla Bean Jelly

I adore the gorgeous, jewel-toned rhubarb jelly scented with real vanilla bean seeds—sweet‑tart perfection that transforms simple toast, sandwiches, or cheese boards into something extraordinary.

Why I’ll Love This Recipe

I love how this jelly plays up rhubarb’s natural tartness with bright lemon juice and aromatic vanilla. The vanilla bean flecks make each spoonful feel elegantly crafted, and I always feel proud gifting it to friends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2½ lb rhubarb, washed, trimmed, sliced

• ½ cup water

• 7 cups granulated sugar

• 2 Tbsp lemon juice

• Seeds of 1 vanilla bean

• 6 oz liquid pectin

Directions

1. Puree rhubarb with water in a high-speed blender or food processor (may need batches).

2. Strain puree through a jelly bag or muslin until you have about 3½ cups juice—no pressing to keep jelly clear.

3. In a stainless pot, combine rhubarb juice, sugar, lemon juice, and vanilla seeds. Stir and bring to a rolling boil, then boil for 3 minutes.

4. Add pectin, return to a full boil, then boil 1 minute.

5. Remove from heat, skim foam.

6. For canning: fill sterilized jars leaving ¼″ headspace, wipe rims, seal, and process in a boiling‑water canner for 10 minutes.
   For fridge use: let cool slightly, then cover and refrigerate.

Servings and timing

• Total yield: About 4 cups jelly

• Prep time: ~20 minutes

• Cook time: ~10 minutes

• Total time: ~30 minutes

Variations

• Substitute 6 Tbsp powdered pectin for liquid—just whisk into sugar before cooking.

• Use frozen rhubarb if seasonal fresh isn’t available—they work beautifully.

• If I want lower sugar, I swap in a “no‑sugar” pectin, though the gel may be softer.

Storage/reheating

• Canned jars: Store in a cool, dark pantry for up to a year.

• Refrigerated: Good for 3–4 weeks.

• Frozen: Transfer to freezer-safe containers; lasts several months.

• To reheat, gently warm on the stovetop to loosen before topping toast or melting into a sauce.

FAQs

How tart is this jelly?

I find it perfectly balanced—rhubarb’s natural tang meets sweet sugar and mellow vanilla, without being overly sweet.

Can I use vanilla bean paste?

Absolutely. I’d use about 2 teaspoons of paste for similar flavor depth.

Will the jelly stay clear?

Yes—if I avoid pressing the bag during straining. The liquid should drip freely for a bright, transparent jelly.

How much does this recipe yield?

The recipe yields around 4 cups, though this can vary slightly depending on how much juice I extract.

Can I can this at my altitude?

Yes—just add 1 extra minute of processing time for every 1,000 feet above sea level.

Conclusion

I love whipping up this Rhubarb Vanilla Bean Jelly for its vibrant flavor and beautiful vanilla flecks. It’s one of those seasonally feel-good kitchen projects that feels fancy yet is surprisingly easy. Whether for gifting or jazzing up breakfast, it’s a must-make in spring or summer when rhubarb shines.