If you love homemade preserves with a touch of sophistication, Rhubarb Vanilla Jelly is a recipe you need to try.
It combines the tartness of fresh rhubarb with the sweet warmth of vanilla for a smooth, jewel‑toned jelly that’s as pretty as it is delicious. It’s perfect for spreading on toast, pairing with cheese, or even using as a glaze for cakes and pastries.
This recipe became a favorite in our house because it captures the unique flavor of rhubarb while balancing it with fragrant vanilla.
It’s a wonderful way to enjoy rhubarb season, and it makes a fantastic homemade gift when packaged in small jars.
Why You’ll Love This Recipe
This Rhubarb Vanilla Jelly is a smooth, glossy preserve with a perfectly balanced flavor—slightly tart from the rhubarb and sweetly aromatic from the vanilla. It’s elegant enough for gifting yet simple enough to make on a weekend afternoon.
Because it cans beautifully, you can enjoy the taste of rhubarb well past its short season. It’s versatile, pairing well with breakfast dishes, desserts, and even savory recipes like roasted meats or cheese boards
What You’ll Need
- 4 cups chopped fresh rhubarb
- 4 cups water
- 1 vanilla bean, split (or 2 teaspoons pure vanilla extract)
- 1 (1.75 oz) box powdered pectin
- 4 cups granulated sugar
- 1 tablespoon lemon juice
Pro Tips
- Chop rhubarb evenly so it cooks and releases juice consistently.
- Use a vanilla bean for the best flavor, but vanilla extract works well if that’s what you have.
- Strain gently for a clear jelly—avoid pressing too hard on the solids.
- Have jars ready before cooking since jelly sets quickly as it cools.
- Taste the juice before adding sugar—rhubarb varies in tartness, so you can adjust sweetness slightly.
Tools You’ll Need
- Large saucepan
- Fine mesh strainer or cheesecloth
- Wooden spoon
- Canning jars with lids and rings
- Funnel and ladle
- Water‑bath canner or large pot
Substitutions and Variations
- Vanilla swap: Use vanilla paste for a speckled look.
- Citrus twist: Add orange or lemon zest while cooking the rhubarb.
- Mixed fruit: Replace 1 cup of rhubarb with chopped strawberries for a softer flavor.
- Lower sugar: Use low‑sugar pectin and reduce the sugar to taste.
Make‑Ahead Tips
- Jelly can be canned and stored for up to 1 year in a cool, dark place.
- Without canning, refrigerate for up to 3 weeks.
- You can freeze cooled jelly in airtight containers for up to 6 months.
How to Make Rhubarb Vanilla Jelly
1. Prepare the Jars
Wash jars, lids, and rings in hot, soapy water. Sterilize jars by boiling for 10 minutes. Keep them hot until ready to fill.
2. Cook the Rhubarb
In a large saucepan, combine chopped rhubarb and water. Add the split vanilla bean. Bring to a boil, then simmer for 10 minutes, mashing the rhubarb as it softens.
3. Strain the Juice
Pour the mixture through a fine mesh strainer or cheesecloth into a bowl, letting it drain without pressing to keep the liquid clear. Measure out 4 cups of juice.
4. Combine with Pectin and Lemon Juice
Pour the rhubarb juice back into the saucepan. Add lemon juice and pectin, then stir and bring to a boil over medium‑high heat.
5. Add Sugar and Boil Hard
Stir in the sugar all at once, mixing well. Return to a rolling boil and cook for 1 minute. Remove the vanilla bean if using.
6. Skim Foam and Fill Jars
Remove from heat and skim off any foam. Carefully ladle the hot jelly into sterilized jars, leaving ¼‑inch headspace. Wipe rims clean, add lids, and screw on rings.
7. Process in a Water Bath
Place jars in a boiling water canner, making sure they’re covered by at least 1 inch of water. Process for 5 minutes (adjust time for altitude if necessary).
8. Cool and Store
Remove jars and let them cool for 12–24 hours. Check seals—lids should not flex when pressed.
Leftovers and Storage
Properly sealed jars will last up to 1 year in a cool, dark place. Once opened, refrigerate and use within 3 weeks.
For freezer storage, pour cooled jelly into freezer‑safe containers and freeze for up to 6 months.
Nutrition & Benefits
Rhubarb is low in calories and a good source of vitamin K and antioxidants.
Vanilla adds aroma and depth without extra sugar, making this jelly taste indulgent while still being made with simple, wholesome ingredients.
Recipe FAQ
1. Can I use frozen rhubarb?
Yes, frozen rhubarb works perfectly. Thaw it before cooking, and use the liquid released as part of the water.
2. Do I need to use a vanilla bean?
No, 2 teaspoons of pure vanilla extract can be added after removing the jelly from heat.
3. How do I know the jelly is ready?
Drop a small spoonful on a chilled plate—if it wrinkles when pushed, it has set.
4. Can I reduce the sugar?
Yes, but you’ll need to use low‑sugar pectin for proper setting.
5. How long will homemade jelly last?
Properly canned jelly lasts up to 1 year. Once opened, refrigerate and use within 3 weeks.
Sweet, Tart, and Beautifully Fragrant
This Rhubarb Vanilla Jelly is a simple yet elegant preserve that highlights the best flavors of rhubarb with a touch of vanilla.
It’s perfect for breakfast spreads, desserts, or gifting to friends and family.