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Rhubarb Vanilla Bean Jelly

Rhubarb vanilla bean jelly is a ruby-pink, translucent preserve made with rhubarb juice, powdered pectin, and vanilla bean specks. Simmer, strain, then boil to a hard-set point for a clean, sliceable spreadable jelly that turns glossy in the jar.
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Prep Time 30 minutes
Cook Time 20 minutes
setting (24 hours) 1 day
Total Time 1 day 50 minutes
Servings: 6 half-pint jars
Course: Condiment
Cuisine: American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb Vanilla Bean Jelly
  • 4 cup fresh rhubarb chopped
  • 3 cup water
  • 1 vanilla bean split and scraped
  • 4 cup sugar
  • 1 box (1.75 oz) powdered pectin
  • 0.25 cup lemon juice

Equipment

  • 1 Dutch oven

Method
 

Simmer the rhubarb juice
  1. Combine chopped fresh rhubarb, water, and vanilla bean pod and seeds in a large pot. Simmer at 212°F to 1/2:00 for 15 minutes, then keep the surface gently bubbling as the rhubarb softens.
Strain for clear liquid
  1. Strain the mixture through cheesecloth or a fine mesh strainer, pressing to extract all the liquid. You should yield about 3 1/2 cups of rhubarb juice, and the strained liquid should look ruby-pink and translucent.
Boil to set
  1. Return the rhubarb juice to the pot and stir in powdered pectin and lemon juice. Stir until fully dissolved and no powdery streaks remain.
  2. Bring the mixture to a rolling boil, then add sugar all at once. Stir constantly so the boil stays vigorous.
  3. Return to a hard boil for 1 minute while stirring constantly. The jelly mixture should look shiny and actively boiling, not just simmering.
Finish and jar
  1. Remove from heat and skim off any foam. Keep the mixture hot so it pours smoothly.
  2. Remove the vanilla bean pod from the hot jelly. Let the visible vanilla bean specks remain suspended in the liquid.
  3. Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace. Pour carefully to avoid trapping air, and keep the jelly level even in each jar.
  4. Process the jars in a boiling water bath for 10 minutes. After processing, lift the jars out and place them upright on a towel to prevent jolting.
Set undisturbed
  1. Let the jars sit undisturbed for 24 hours to set completely. Do not move or test the lids during this time so the jelly firms into a ruby-pink translucent gel.

Notes

Pro tip: measure sugar accurately and start timing only once the mixture reaches a true hard boil, since pectin needs that exact stage to set. Store sealed jars in a cool, dark pantry for up to 12 months; refrigerate after opening for up to 3 weeks. Freezer: yes—freeze in jars with headspace or freezer-safe containers for up to 3 months. For a lower-sugar swap, use a low/no-sugar pectin product and follow its specific instructions, since regular powdered pectin requires the full sugar amount.