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Jars of homemade rhubarb vanilla bean jelly on a wooden table

Rhubarb Vanilla Bean Jelly

A sweet and tangy jelly made with fresh rhubarb and luxurious vanilla bean, perfect for spreading on toast or drizzling over desserts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 jars
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups rhubarb, chopped Look for fresh rhubarb in the produce section or at local farmers' markets during spring and early summer.
  • 1 cup sugar You can substitute with coconut sugar for a vegan option.
  • 1 bean vanilla bean, split and scraped Or use about 1 teaspoon of pure vanilla extract.
  • 1/4 cup water Can substitute with lemon juice for added tang.
  • 1 package pectin Make sure it's compatible with your dietary preferences.

Method
 

Preparation
  1. In a large pot, combine the chopped rhubarb, sugar, water, and the scraped vanilla bean along with its pod. Stir well to combine all ingredients.
  2. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves completely.
  3. Once it reaches a rolling boil, reduce the heat to medium-low and simmer for about 10-15 minutes, until the rhubarb is soft and fragrant.
  4. Carefully remove the vanilla bean pod from the mixture, then add the pectin and stir until fully dissolved.
  5. Bring the mixture back to a vigorous boil and cook for another 1-2 minutes, or until it thickens enough to coat the back of a spoon.
  6. Pour the hot jelly into sterilized jars, ensuring there are no air bubbles. Seal with lids and process in a hot water bath for about 10 minutes.
  7. Allow the jars to cool at room temperature, then store them in a cool, dark place. The jelly will set as it cools.

Notes

Store in the refrigerator in airtight containers for up to 3 weeks. For freezing, use freezer-safe containers and leave space for expansion.