Get ready to add some tart and tangy flavor to your table with our collection of 18 delicious rhubarb jelly recipes! Rhubarb, often paired with sweet ingredients like strawberries or peaches, offers a unique flavor profile that’s both refreshing and invigorating. Whether you’re looking for a classic recipe or something a little more adventurous, we’ve got you covered.
From the simplicity of our Classic Rhubarb Jelly with Fresh Mint to the exotic flavors of our Rosemary Rhubarb Jelly with Honey, each of these recipes is sure to become a new favorite in your kitchen. So why not start experimenting and see what delicious combinations you can come up with? In this article, we’ll take you on a journey through the world of rhubarb jelly, highlighting the most mouthwatering and creative recipes that will leave your taste buds singing.
Classic Rhubarb Jelly with Fresh Mint
This refreshing jelly is a perfect blend of tangy rhubarb and sweet mint, making it a delightful addition to any breakfast or snack. With its vibrant green color and subtle herbal flavor, this jelly is sure to brighten up your table.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup water
– 1/4 cup fresh mint leaves
– 1 tablespoon lemon juice
Instructions:
1. Combine rhubarb and sugar in a medium saucepan.
2. Add water and bring to a boil over high heat.
3. Reduce heat to medium-low and simmer for 20-25 minutes, or until rhubarb is tender.
4. Remove from heat and stir in mint leaves and lemon juice.
5. Let mixture steep for at least 30 minutes to allow flavors to meld.
6. Strain jelly through a fine-mesh sieve into a clean glass jar.
7. Store in the refrigerator for up to 2 weeks.
Cooking Time: 20-25 minutes
Strawberry Rhubarb Jelly Delight
A sweet and tangy jelly that combines the freshness of strawberries with the tartness of rhubarb, perfect for toast, yogurt, or as a topping for ice cream.
Ingredients:
– 2 cups strawberries, hulled and sliced
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
Instructions:
1. Combine strawberries, rhubarb, sugar, water, and lemon juice in a large saucepan.
2. Bring mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the fruit has broken down and the jelly has thickened.
3. Remove from heat and let cool slightly before transferring to a clean glass jar with a tight-fitting lid.
4. Store in refrigerator for up to 6 months or freeze for up to 1 year.
Cooking Time: 20-25 minutes
Spiced Rhubarb Jelly with Cinnamon
This sweet and tangy jelly combines the natural tartness of rhubarb with the warmth of cinnamon, perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 2 cups granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1 cinnamon stick (about 2 inches long)
– 1 package (0.25 oz) powdered pectin
Instructions:
1. In a large pot, combine rhubarb, sugar, water, and lemon juice. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
2. Remove from heat and let steep for 10-15 minutes with the cinnamon stick to infuse flavors.
3. Strain mixture through a cheesecloth or fine-mesh sieve into a large bowl, pressing on solids to extract juices.
4. Measure out 2 cups of juice and return it to the pot. Add powdered pectin and whisk until dissolved.
5. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes or until jelly has thickened.
6. Remove from heat and let cool slightly before transferring to clean jars.
Cooking Time: Approximately 30-40 minutes
Ginger-Infused Rhubarb Jelly
This recipe combines the tartness of rhubarb with the warmth of ginger to create a unique and flavorful jelly. Perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 2 cups fresh rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 cup ginger syrup (see note)
– 1 tablespoon lemon juice
Instructions:
1. Combine the chopped rhubarb and sugar in a large pot.
2. Add the water and bring to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to medium-low and simmer for 10-12 minutes, or until the rhubarb is tender.
4. Stir in the ginger syrup and lemon juice.
5. Continue to simmer for an additional 5-7 minutes, or until the jelly has thickened slightly.
6. Remove from heat and let cool before transferring to a clean glass jar.
Cooking Time: 20-25 minutes
Note: To make ginger syrup, combine 1 cup water with 1/2 cup sugar and 1/4 cup fresh ginger, peeled and sliced, in a saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the syrup has thickened slightly. Strain before using.
Vanilla Bean Rhubarb Jelly
This homemade jelly combines the natural tartness of rhubarb with the warmth of vanilla bean, creating a perfect balance of flavors. Perfect for toast, yogurt, or as a glaze for meats or cheeses.
Ingredients:
– 2 cups fresh rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 teaspoon vanilla extract
– 1/2 bean vanilla, split lengthwise
Instructions:
1. Combine rhubarb and sugar in a large pot. Add water and bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 10 minutes, or until rhubarb is tender.
3. Remove from heat and stir in vanilla extract and split vanilla bean. Let steep for 10 minutes.
4. Strain the mixture through a fine-mesh sieve into a clean pot, discarding solids.
5. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes, or until jelly reaches desired consistency.
Cooking Time: 30-40 minutes
Rosemary Rhubarb Jelly with Honey
This sweet and savory jelly combines the tartness of rhubarb with the earthy flavor of rosemary, finished with a hint of honey sweetness.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup honey
– 1/4 cup water
– 2 tablespoons dried rosemary leaves
– Lemon juice (optional)
Instructions:
1. In a large pot, combine rhubarb, sugar, and water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes.
2. Stir in honey until dissolved. Add rosemary leaves and continue to simmer for an additional 10 minutes.
3. Remove from heat and let cool slightly. Strain the jelly through a fine-mesh sieve or cheesecloth to remove solids.
4. Return the jelly to the pot and bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes.
5. Remove from heat and let cool completely before transferring to an airtight container.
Cooking Time: Approximately 45-50 minutes
Orange Zest Rhubarb Jelly
Brighten up your breakfast or snack time with this sweet and tangy homemade jelly, infused with the warmth of orange zest.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup freshly squeezed orange juice
– 1/2 teaspoon grated orange zest
– 1 package (0.25 oz) powdered pectin
Instructions:
1. Combine rhubarb and sugar in a large pot; let it sit for 15 minutes, until the mixture starts to release its juices.
2. Add orange juice and zest; bring to a boil over high heat, stirring occasionally.
3. Reduce heat to medium-low and simmer for 10 minutes, or until the rhubarb is tender.
4. Stir in pectin; continue to simmer for an additional 5-7 minutes, or until the jelly has thickened.
5. Remove from heat; let it cool slightly before transferring to a clean glass jar.
Cooking Time: 25-30 minutes
Lavender Rhubarb Jelly Elegance
Experience the perfect blend of sweet and tangy with this unique jelly recipe, infused with the subtle charm of lavender.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon dried lavender buds
– 1 packet (0.25 oz) powdered pectin
Instructions:
1. Combine rhubarb and sugar in a large pot.
2. Add water and bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Remove from heat; stir in lavender buds and let steep for 30 minutes.
4. Strain the mixture through a fine-mesh sieve into another pot, discarding solids.
5. Bring the mixture to a boil over high heat, then add pectin and cook according to package instructions (about 10-15 minutes).
6. Remove from heat; let cool slightly before transferring to a clean glass jar.
Cooking Time: Approximately 45 minutes
Elderflower Rhubarb Jelly
This sweet and tangy jelly combines the delicate flavor of elderflowers with the tartness of rhubarb, perfect for topping toast, yogurt, or using as a glaze for meats.
Ingredients:
– 1 cup elderflowers (fresh or dried)
– 2 cups rhubarb stalks, chopped
– 4 cups granulated sugar
– 2 cups water
– 1 tablespoon lemon juice
– Pectin (optional)
Instructions:
1. Combine elderflowers and rhubarb in a large pot.
2. Add sugar, water, and lemon juice. Bring to a boil over high heat.
3. Reduce heat to medium-low and simmer for 30 minutes or until the mixture has reduced slightly and the flavors have melded together.
4. Strain the mixture through a cheesecloth or fine-mesh sieve into a clean pot, pressing on solids to extract as much juice as possible. Discard solids.
5. Bring the juice to a boil over high heat, then reduce heat to medium-low and simmer for an additional 10-15 minutes or until the jelly has thickened to your liking.
6. Remove from heat and let cool slightly before transferring to sterilized jars.
Cooking Time: Approximately 45-60 minutes
Peach Rhubarb Jelly Bliss
This sweet and tangy jelly combines the freshness of peaches with the tartness of rhubarb, perfect for topping toast, yogurt, or using as a glaze for meats.
Ingredients:
– 2 cups peaches, diced
– 1 cup fresh rhubarb, sliced
– 2 cups granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1 package (0.25 oz) powdered pectin
Instructions:
1. In a large pot, combine peaches, rhubarb, and sugar. Cook over medium heat, stirring occasionally, until the mixture reaches a boil.
2. Reduce heat to low and simmer for 10 minutes, or until the fruit is tender.
3. Add water and lemon juice. Stir in pectin according to package instructions.
4. Bring the mixture to a boil again, then reduce heat to medium-low and simmer for an additional 5-7 minutes, or until the jelly has thickened.
5. Remove from heat and let cool slightly before transferring to clean jars.
Cooking Time: 25-30 minutes
Champagne Rhubarb Jelly
Champagne Rhubarb Jelly Recipe: A Sweet and Fizzy Twist on a Classic!
This elegant jelly combines the tartness of rhubarb with the effervescence of champagne, creating a unique and delicious condiment perfect for topping toast, yogurt, or using as a glaze.
Ingredients:
– 1 pound fresh rhubarb, cut into 1-inch pieces
– 2 cups granulated sugar
– 1 cup champagne (or sparkling wine)
– 1/4 cup water
– 1 tablespoon lemon juice
– Pectin (optional)
Instructions:
1. In a large pot, combine the rhubarb and sugar. Cook over medium heat, stirring occasionally, until the rhubarb is tender and the mixture reaches 220°F on a candy thermometer.
2. Remove from heat and stir in the champagne, water, and lemon juice. Let it cool slightly.
3. Strain the mixture through a fine-mesh sieve to remove the rhubarb solids.
4. Cook the mixture over medium-low heat for about 10 minutes or until it has thickened to your liking.
5. Remove from heat and let it cool completely before transferring to an airtight container.
Cooking Time: About 30-40 minutes
Note: You can use pectin if you prefer a firmer jelly, but it’s optional.
Maple Glazed Rhubarb Jelly
Sweeten your day with this tangy and sweet jelly made with rhubarb, maple syrup, and a hint of spice.
Ingredients:
– 2 cups fresh or frozen rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup pure maple syrup
– 1/4 cup water
– 1 tablespoon lemon juice
– 1/2 teaspoon ground cinnamon
Instructions:
1. Combine chopped rhubarb and sugar in a medium saucepan.
2. Add maple syrup, water, lemon juice, and cinnamon. Stir to combine.
3. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes or until the mixture thickens and passes the “wrinkle test”.
4. Remove from heat and let cool slightly before straining through a fine-mesh sieve into a clean glass jar.
5. Store in the refrigerator for up to 6 months or freeze for up to 1 year.
Cooking Time: 20-25 minutes
Cardamom Rhubarb Jelly Surprise
Experience the unique harmony of sweet and tangy flavors with this exotic jelly surprise. This recipe combines the warmth of cardamom with the tartness of rhubarb, perfect for topping toast, yogurt, or using as a glaze.
Ingredients:
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/2 cup water
– 1/4 teaspoon ground cardamom
– 1 tablespoon lemon juice
– Pectin (optional)
Instructions:
1. In a medium saucepan, combine rhubarb, sugar, and water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
2. Add ground cardamom and lemon juice. Continue to simmer for another 5 minutes or until the mixture has thickened slightly.
3. If desired, add pectin according to package instructions and stir until dissolved.
4. Remove from heat and let cool completely before transferring to airtight containers.
Cooking Time: 15-20 minutes
Blueberry Rhubarb Jelly Fusion
This unique jelly combines the sweetness of blueberries with the tartness of rhubarb, creating a deliciously balanced spread perfect for toast, yogurt, or as a glaze for meats.
Ingredients:
– 2 cups fresh or frozen blueberries
– 1 cup chopped fresh rhubarb
– 2 cups granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– Pectin (optional)
Instructions:
1. Combine blueberries, rhubarb, and sugar in a large pot. Let it sit for 15 minutes to allow the mixture to macerate.
2. Add the water and lemon juice to the pot. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes or until the fruit is tender.
3. If using pectin, stir it in according to package instructions. Continue to simmer for an additional 5-10 minutes or until the jelly has thickened.
4. Remove from heat and let cool slightly before straining through a fine-mesh sieve into a clean glass jar.
Cooking Time: 40-50 minutes
Lemon Verbena Rhubarb Jelly
Brighten up your morning toast or afternoon snack with this sweet and tangy jelly, infused with the subtle citrus flavor of lemon verbena.
Ingredients:
– 2 cups rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup water
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon lemon verbena leaves, chopped (or 1 teaspoon dried lemon verbena)
– 1 package powdered pectin
Instructions:
1. In a large pot, combine rhubarb, sugar, and water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
2. Add lemon juice, chopped lemon verbena (or dried), and pectin. Stir until pectin is fully dissolved.
3. Continue simmering for an additional 5-7 minutes, or until the jelly has thickened and passed the “wrinkle test”.
4. Remove from heat and let cool slightly before straining through a fine-mesh sieve to remove rhubarb solids.
Cooking Time: 20-25 minutes
Pineapple Rhubarb Jelly Twist
This sweet and tangy jelly twist combines the flavors of pineapple and rhubarb to create a unique and delicious condiment perfect for topping toast, yogurt, or using as a glaze for meats.
Ingredients:
– 1 cup fresh pineapple chunks
– 1/2 cup fresh rhubarb stalks, chopped
– 2 cups granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– Pectin (optional)
Instructions:
1. In a large saucepan, combine pineapple, rhubarb, and sugar. Cook over medium heat, stirring occasionally, until the mixture reaches 220°F on a candy thermometer.
2. Remove from heat and stir in water and lemon juice.
3. If desired, add pectin according to package instructions to help thicken the jelly.
4. Pour the jelly into clean, sterilized jars and seal tightly.
5. Store in the refrigerator for up to 6 months or in the freezer for up to 1 year.
Cooking Time: Approximately 30-40 minutes
Chai-Spiced Rhubarb Jelly
Elevate your breakfast toast or afternoon snack game with this unique and delicious homemade jelly. The perfect blend of sweet and tangy, with a hint of warm chai spices.
Ingredients:
– 2 cups fresh rhubarb stalks, cut into 1-inch pieces
– 2 cups granulated sugar
– 1 cup water
– 1 tablespoon lemon juice
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground cardamom
– 1/8 teaspoon ground ginger
– 1/4 teaspoon black tea leaves ( chai spice blend)
Instructions:
1. Combine rhubarb, sugar, water, and lemon juice in a medium saucepan.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes or until rhubarb is tender.
3. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on solids to extract as much liquid as possible.
4. Discard solids and add chai spice blend. Simmer for an additional 5 minutes.
5. Remove from heat and let cool slightly before transferring to a clean glass jar.
Cooking Time: Approximately 35-40 minutes
Basil Rhubarb Jelly with a Hint of Lime
This sweet and tangy jelly combines the earthy sweetness of rhubarb with the brightness of lime and the subtle herbal notes of basil. Perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon freshly squeezed lime juice
– 1/4 teaspoon basil leaves, chopped fine
– Pectin (optional)
Instructions:
1. In a large pot, combine rhubarb, sugar, and water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until rhubarb is tender.
2. Stir in lime juice and chopped basil. Continue to simmer for an additional 5 minutes.
3. Remove from heat and let cool slightly. Strain the mixture through a fine-mesh sieve into a clean glass jar or bowl. Discard solids.
4. If desired, add pectin according to package instructions and stir until dissolved.
5. Refrigerate or freeze jelly as needed.
Cooking Time: 25-30 minutes
Summary
Discover the sweet and tangy world of rhubarb jelly recipes! This collection of 18 delicious recipes offers something for every occasion. From classic flavors like mint and strawberry to more unique combinations like cardamom and chai, there’s a recipe to suit your taste buds. Add some spice with ginger-infused or cinnamon-spiced jellies, or try more floral notes with rosemary and lavender. Whether you’re looking for a sweet treat or a savory accompaniment, these rhubarb jelly recipes are sure to delight.
