Are you ready to add a burst of flavor and color to your breakfast table, snack routine, or holiday gift list? Look no further than rhubarb jelly! This sweet and tangy spread has been a staple in many households for generations. With its unique flavor profile that’s both tart and sweet, rhubarb jelly is the perfect addition to toast, scones, yogurt, or even as a glaze for meats or cheeses.
In this article, we’ll explore 18 delicious rhubarb jelly recipes that are sure to tantalize your taste buds. From classic combinations like strawberry-rhubarb and orange blossom-rhubarb, to more adventurous pairings like ginger-infused and chai-spiced, there’s something for everyone on this list. Whether you’re a seasoned jam-maker or just looking to try something new, these rhubarb jelly recipes are sure to become a favorite in your household.
Classic Rhubarb Jelly with Fresh Mint
This sweet and tangy jelly is a perfect combination of spring’s freshest flavors. Made with rhubarb, fresh mint, and a hint of lemon, this recipe is sure to become a family favorite.
Ingredients:
– 2 cups fresh rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup water
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup fresh mint leaves, chopped
– 1 package (0.25 oz) powdered pectin
Instructions:
1. Combine rhubarb, sugar, and water in a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
2. Stir in lemon juice and chopped mint leaves. Continue to simmer for an additional 5 minutes.
3. Remove from heat and let cool slightly.
4. Strain the mixture through a cheesecloth or fine-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible.
5. Measure the liquid and add powdered pectin according to package instructions.
6. Return the mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes or until the jelly has thickened.
Cooking Time: 30-40 minutes
Strawberry Rhubarb Jelly with Lemon Zest
This jelly combines the natural sweetness of strawberries with the tanginess of rhubarb, enhanced by a hint of citrusy lemon zest. Perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
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
– 1/2 teaspoon pectin
– Zest of 1 lemon (about 1 tablespoon)
Instructions:
1. In a large pot, combine strawberries, 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 and pectin. Continue to simmer for an additional 5 minutes or until the mixture has thickened and passed the “wrinkle test”.
3. Remove from heat and stir in lemon zest.
4. Pour into a clean glass jar and refrigerate for at least 24 hours before serving.
Cooking Time: 15-20 minutes
Spiced Rhubarb Jelly with Cinnamon
This sweet and tangy jelly is infused with the warmth of cinnamon, perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 2 cups fresh rhubarb stalks, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 teaspoon ground cinnamon
– 1 tablespoon lemon juice
Instructions:
1. Combine rhubarb, sugar, and water 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 the rhubarb is tender.
3. Stir in cinnamon and lemon juice.
4. Continue to simmer for an additional 5-10 minutes, or until the jelly has thickened slightly.
5. Remove from heat and let cool completely before transferring to a clean glass jar.
Cooking Time: Approximately 30-40 minutes
Ginger Infused Rhubarb Jelly
This sweet and tangy jelly is a delightful way to celebrate the arrival of spring, with the warmth of ginger complementing the tartness of rhubarb. 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
– 1/4 cup crystallized ginger, thinly sliced
– 1 tablespoon lemon juice
Instructions:
1. Combine rhubarb, sugar, and water in a medium saucepan.
2. Bring to a boil over high heat, then reduce to medium-low and simmer for 15 minutes.
3. Add sliced ginger and continue to simmer for an additional 10 minutes, or until the mixture has thickened slightly.
4. Remove from heat and stir in lemon juice.
5. Strain the jelly through a fine-mesh sieve into a clean glass jar. Discard solids.
6. Store in the refrigerator for up to 6 months.
Cooking Time: 25-30 minutes
Vanilla Bean Rhubarb Jelly
This sweet and tangy jelly combines the natural sweetness of vanilla beans with the tartness of rhubarb, perfect for topping toast, yogurt, or using as a glaze for meats.
Ingredients:
– 2 cups rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 teaspoon vanilla extract
– 1 vanilla bean, split lengthwise
Instructions:
1. In a large pot, combine chopped rhubarb, sugar, and water.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Remove from heat and let steep for 10-15 minutes to allow flavors to meld.
4. Strain the mixture through a fine-mesh sieve into a clean bowl, discarding solids.
5. Stir in vanilla extract and vanilla bean.
6. Bring the mixture back to a boil over high heat, then reduce heat to medium-low and simmer for an additional 10-15 minutes or until jelly has thickened.
7. Remove from heat and let cool slightly before transferring to sterilized jars.
Cooking Time: Approximately 30-40 minutes
Rosemary Rhubarb Jelly with Honey
This sweet and savory jelly combines the tartness of rhubarb with the earthy flavor of rosemary, all tied together with a hint of honey. Perfect for topping toast, yogurt, or using as a glaze for meats.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup honey
– 1/4 cup water
– 2 tablespoons chopped fresh rosemary
– 1 lemon, juiced (about 2 tablespoons)
– Pectin (optional)
Instructions:
1. Combine rhubarb, sugar, honey, and water in a medium saucepan. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 10 minutes or until the rhubarb is tender.
3. Stir in rosemary and lemon juice. Simmer for an additional 5 minutes.
4. Remove from heat and let cool slightly. Strain the jelly through a fine-mesh sieve into a clean glass jar. Discard solids.
5. Refrigerate for at least 2 hours or until chilled. Store in the refrigerator for up to 6 months.
Cooking Time: Approximately 20 minutes
Orange Blossom Rhubarb Jelly
This sweet and tangy jelly combines the flavors of fresh rhubarb and orange blossom water, creating a unique and delicious condiment 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 orange blossom water
– 1 cup water
– 1 tablespoon lemon juice
– Pectin (optional)
Instructions:
1. Combine chopped rhubarb and sugar in a medium saucepan.
2. Add orange blossom water, water, and lemon juice to the saucepan.
3. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes or until rhubarb is tender.
4. If desired, add pectin and cook according to package instructions.
5. Remove from heat and let cool slightly before straining the jelly through a fine-mesh sieve into a clean bowl.
Cooking Time: 20-30 minutes
Elderflower Rhubarb Jelly
This sweet and tangy jelly is a perfect combination of springtime flavors, featuring the delicate taste of elderflowers and the tartness of rhubarb. Perfect as a topping for toast, yogurt, or ice cream.
Ingredients:
– 2 cups elderflower syrup (homemade or store-bought)
– 1 cup fresh rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
Instructions:
1. In a medium saucepan, combine chopped rhubarb, sugar, and water.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes or until rhubarb is tender.
3. Strain the mixture through a fine-mesh sieve into a clean bowl, discarding solids.
4. Stir in elderflower syrup and lemon juice.
5. Return the mixture to the saucepan and bring to a boil over high heat.
6. Reduce heat to medium-low and simmer for 10-15 minutes or until jelly has thickened.
7. Remove from heat and let cool slightly before transferring to a clean glass jar.
Cooking Time: Approximately 30-40 minutes
Raspberry Rhubarb Jelly with Lime
This unique jelly combines the natural sweetness of raspberries and rhubarb with a hint of citrus from fresh lime juice. Perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 2 cups fresh raspberries
– 1 cup fresh rhubarb, chopped
– 1/4 cup granulated sugar
– 1/2 cup water
– Juice of 1 lime (about 2 tablespoons)
– Pectin (optional)
Instructions:
1. Combine raspberries and rhubarb in a large pot.
2. Add sugar and water; bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Stir in lime juice.
4. If using pectin, follow package instructions to help the jelly set.
5. Remove from heat and let cool slightly before straining through a fine-mesh sieve into a clean glass jar or bowl.
Cooking Time: Approximately 20-25 minutes
Cardamom Rhubarb Jelly with Pistachios
Elevate your jam game with this unique and flavorful jelly, perfect for toast, yogurt, or as a glaze. The combination of sweet rhubarb, warm cardamom, and crunchy pistachios will tantalize your taste buds.
Ingredients:
– 2 cups fresh rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 teaspoon ground cardamom
– 1 tablespoon lemon juice
– 1/4 cup pistachios, chopped
Instructions:
1. In a medium saucepan, combine rhubarb, sugar, water, and cardamom. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15 minutes.
2. Remove from heat and let cool slightly. Stir in lemon juice.
3. Strain the jelly through a fine-mesh sieve into a clean bowl, pressing on solids to extract as much liquid as possible. Discard solids.
4. Stir in chopped pistachios.
5. Pour the jelly into sterilized jars and refrigerate for up to 6 months or freeze for up to 1 year.
Cooking Time: 15 minutes
Lavender Rhubarb Jelly
This sweet and tangy jelly combines the tartness of rhubarb with the subtle flavor of lavender, perfect for topping toast, yogurt, or using as a glaze for meats.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon dried lavender buds
– 1 package (0.25 oz) powdered pectin
Instructions:
1. Combine rhubarb, sugar, and water in a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
2. Add lavender buds to the pot and continue to simmer for another 5 minutes.
3. Remove pot from heat and let steep for 10-15 minutes to allow flavors to meld.
4. Strain mixture through a fine-mesh sieve into a large bowl, discarding lavender buds.
5. In a small bowl, whisk together pectin and 1/4 cup water until dissolved. Add pectin mixture to the rhubarb mixture and stir well.
6. Bring jelly mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes or until thickened.
7. Remove from heat and let cool slightly before transferring to sterilized jars.
Cooking Time: Approximately 30-40 minutes
Pineapple Rhubarb Jelly with Coconut
This unique jelly combines the sweetness of pineapple and coconut with the tartness of rhubarb, creating a delightful spread for toast, scones, or using as a topping for yogurt or ice cream.
Ingredients:
– 1 cup fresh rhubarb, chopped
– 1 cup pineapple juice
– 1 cup granulated sugar
– 1/2 cup shredded coconut
– 1/4 cup water
– 1 tablespoon lemon juice
Instructions:
1. Combine rhubarb and pineapple juice in a medium saucepan; bring to boil over high heat.
2. Reduce heat to medium-low; simmer for 10 minutes, or until rhubarb is tender.
3. Add sugar, coconut, and water to the saucepan; stir until sugar dissolves.
4. Bring mixture to a boil; reduce heat to low and simmer for 15-20 minutes, or until jelly thickens.
5. Remove from heat; stir in lemon juice.
Cooking Time: 30-40 minutes
Blueberry Rhubarb Jelly with Basil
This unique jelly combines the sweetness of blueberries and rhubarb with the bright, herbaceous flavor of basil. Perfect for topping toast, yogurt, or using as a glaze for meats or cheeses.
Ingredients:
– 2 cups blueberries
– 1 cup fresh rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1/4 cup chopped fresh basil leaves
Instructions:
1. In a large saucepan, combine blueberries, rhubarb, and sugar.
2. Add water and lemon juice; bring to a boil over medium-high heat.
3. Reduce heat to medium-low and simmer for 20-25 minutes or until the mixture has thickened and reduced slightly.
4. Stir in chopped basil leaves.
5. Remove from heat and let cool before transferring to a clean glass jar.
Cooking Time: 20-25 minutes
Apple Rhubarb Jelly with Cider
This sweet and tangy jelly is a perfect blend of autumn’s flavors, combining the sweetness of apples with the tartness of rhubarb. Perfect as a topping for toast, yogurt, or as a glaze for meats and cheeses.
Ingredients:
– 2 cups chopped fresh rhubarb
– 1 cup chopped fresh apple (any variety)
– 1 cup cider (apple or pear work well)
– 1 cup granulated sugar
– 1/4 cup water
– Lemon juice (optional)
Instructions:
1. Combine chopped rhubarb and apple in a large pot.
2. Add cider, sugar, and water to the pot.
3. Bring mixture to a boil over medium-high heat.
4. Reduce heat to medium-low and simmer for 20-25 minutes or until jelly has thickened and passed the “wrinkle test”.
5. Remove from heat and stir in lemon juice (if using).
6. Ladle jelly into clean, sterilized jars and seal.
Cooking Time: 20-25 minutes
Peach Rhubarb Jelly with Bourbon
This jelly combines the sweetness of peaches with the tartness of rhubarb, enhanced by the smoothness of bourbon. Perfect for toast, biscuits, or as a glaze for meats or cheeses.
Ingredients:
- 1 cup fresh or frozen rhubarb
- 2 cups ripe peaches, diced
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup bourbon whiskey
- Pectin (homemade or store-bought)
Instructions:
- Combine rhubarb, peaches, granulated sugar, and brown sugar in a large pot. Cook over medium heat, stirring occasionally, until the mixture thickens and the fruit is tender.
- Add bourbon whiskey and stir to combine.
- Dissolve pectin according to package instructions and add it to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes or until the jelly reaches your desired consistency.
Cooking Time: Approximately 30-40 minutes
Cherry Rhubarb Jelly with Almond
This homemade jelly is a perfect blend of sweet cherries, tart rhubarb, and crunchy almonds. It’s a delicious addition to toast, yogurt, or as a topping for ice cream.
Ingredients:
– 2 cups fresh or frozen cherries, pitted
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 1/4 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1/2 teaspoon almond extract
– 1/4 cup sliced almonds
Instructions:
1. Combine cherries, rhubarb, sugar, and water in a medium saucepan.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes or until the mixture thickens.
3. Stir in lemon juice and almond extract.
4. Remove from heat and let cool slightly.
5. Strain the jelly through a fine-mesh sieve into a clean glass jar.
6. Refrigerate or freeze until chilled.
Cooking Time: 20-25 minutes
Pomegranate Rhubarb Jelly with Mint
This unique jelly combines the tartness of rhubarb, the sweetness of pomegranate, and a hint of refreshing mint. Perfect as a topping for yogurt or toast, or as a glaze for meats or cheeses.
Ingredients:
– 2 cups pomegranate juice
– 1 cup granulated sugar
– 1/4 cup rhubarb puree
– 1/4 cup water
– 1 tablespoon mint extract
– 1 package (0.25 oz) powdered pectin
Instructions:
1. Combine pomegranate juice, sugar, and rhubarb puree in a medium saucepan.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Add water and mint extract; stir to combine.
4. In a small bowl, whisk together powdered pectin and a little water until smooth.
5. Stir pectin mixture into the saucepan and continue simmering for an additional 5-7 minutes or until jelly thickens.
6. Remove from heat and let cool slightly before transferring to sterilized jars.
Cooking Time: 20-25 minutes
Chai Spiced Rhubarb Jelly
This unique jam combines the tartness of rhubarb with the comforting warmth of chai spices, 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
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/8 teaspoon ground ginger
– 1/8 teaspoon black tea leaves (or 1 chai spice blend)
– Lemon juice, to taste
Instructions:
1. Combine rhubarb, sugar, water, and spices in a medium saucepan.
2. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes or until rhubarb is tender.
3. Remove from heat and stir in black tea leaves (or chai spice blend). Let steep for 10 minutes.
4. Strain jelly through a fine-mesh sieve into a clean bowl. Discard solids.
5. Add lemon juice to taste, then refrigerate or freeze to set.
Cooking Time: 20-25 minutes
Summary
Rhubarb jelly, sweet and tangy, is a delightful addition to any table. This article presents 18 delicious rhubarb jelly recipes that will tantalize your taste buds. From classic flavors like mint and lemon zest to more adventurous combinations like cardamom with pistachios or lavender, there’s something for everyone. Each recipe combines the tartness of rhubarb with a variety of sweet and savory ingredients, resulting in a unique and mouthwatering jelly perfect for toast, yogurt, or as a gift.
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