If you love rhubarb season, homemade rhubarb jelly is one of the prettiest and most delicious ways to preserve it.
This clear pink jelly has a bright sweet-tart flavor that’s perfect on toast, biscuits, English muffins, and even as a glaze for desserts.
It also makes a beautiful homemade gift.
Tap to jump right to recipe.This post may contain affiliate links.
Looking for more rhubarb ideas? Explore my full Rhubarb Recipes, DIY & Growing Guide here.
Love preserving food? Browse all of my canning recipes here.
If you’re new to canning, start with my Water Bath Canning for Beginners guide before you begin.
Canning Expertise: Rachel Paxton is a certified Master Home Food Preserver with over 25 years of hands-on experience in safe home canning and food preservation.
Why You’ll Love This Rhubarb Jelly
- Beautiful clear pink color
- Sweet tart classic rhubarb flavor
- Great beginner canning recipe
- Perfect for gifts
- Delicious on breakfast breads and desserts
Ingredients for Rhubarb Jelly
- 2 pounds rhubarb
- 4 cups water
- 1 box powdered pectin
- 6 cups granulated sugar
Yield: About 3 pints or 6 half-pints
Want to understand how pectin works? Read my guide: All About Pectin for Homemade Jam and Jelly.
Want to try making your own jelly at home?
Get my free guide with 8 easy, beginner-friendly jelly recipes you can confidently make.
How to Make Rhubarb Jelly
Prepare the Rhubarb Juice
Wash rhubarb and chop into small pieces.
Place rhubarb and water in a large stockpot.
Simmer over low heat for 10 to 15 minutes until soft.
Mash gently with a potato masher to release juice.
Strain the Juice
Pour mixture through a jelly bag or fine mesh strainer lined with cheesecloth.
Let drain for several hours or overnight.
Do not squeeze the bag if you want clear jelly.
Measure 6 cups strained juice.
Add water if needed to reach 6 cups.
How to Make the Jelly
Return juice to a clean pot.
Stir in powdered pectin.
Bring to a full rolling boil.
Add sugar all at once and stir until dissolved.
Return to a hard rolling boil and boil for 1 minute.
Remove from heat.
Skim foam if needed.
How to Can Rhubarb Jelly
Step 1: Prepare Jars
Wash jars, lids, and rings and keep hot.
Need supplies first? See my favorite canning supplies for beginners here.
Step 2: Fill the Jars
Ladle hot jelly into hot jars.
Leave 1/4 inch headspace.
Need help measuring? Read: How to Measure Headspace for Canning.
Wipe rims clean.
Apply lids and rings finger tight.
Step 3: Process in Water Bath
Place jars in boiling water canner.
Water should cover jars by 1–2 inches.
Process for 10 minutes.
Step 4: Cool and Test Seals
Remove jars and cool undisturbed for 12 hours.
After cooling:
Read: How to Test Canning Jar Seals (3 Easy Methods)
Store sealed jars in pantry.
Refrigerate any unsealed jars.
What If Your Jelly Doesn’t Set?
Sometimes jelly needs 24 to 48 hours to fully set.
If it still looks runny after that:
Read my full guide: What to Do When Your Jelly Doesn’t Set
Yield and Storage
- Makes about 3 pints or 6 half-pints
- Store sealed jars in a cool, dark place for 1 to 2 years
- Refrigerate after opening
Ways to Use Rhubarb Jelly
Try it on:
- Toast
- Biscuits
- Scones
- Thumbprint cookies
- Cheesecake glaze
- Charcuterie boards
More Rhubarb Recipes to Try
You may also enjoy:
- Rhubarb Butter
- Rhubarb Simple Syrup
- Strawberry Rhubarb Pie Filling
- Strawberry Rhubarb Jam
- Rhubarb Lemonade
Browse my full Rhubarb Recipes, DIY & Growing Guide here.
More Jelly Recipes
FAQs
Does rhubarb jelly taste like rhubarb?
Yes, but milder and sweeter than cooked rhubarb desserts.
Why is my jelly cloudy?
Usually from squeezing the jelly bag while straining.
Can I use frozen rhubarb?
Yes. Thaw first and use with juices.
Scroll down to the recipe card below for the full printable recipe.
Easy homemade rhubarb jelly recipe for water bath canning. A beautiful pink jelly with sweet-tart flavor that’s perfect for toast, biscuits, gifts, and desserts.
- 2 pounds rhubarb chopped
- 4 cups water
- 1 box powdered pectin
- 6 cups granulated sugar
-
Wash rhubarb and chop into small pieces.
-
Place rhubarb and water in a large saucepan or stockpot.
-
Bring to a simmer over medium heat.
-
Cook for 10 to 15 minutes, until rhubarb is soft.
-
Mash gently with a potato masher to release juice.
-
Pour mixture through a jelly bag or fine mesh strainer lined with cheesecloth.
-
Let drain for 2 hours or overnight.
-
Do not squeeze the pulp if you want clear jelly.
-
Measure 6 cups strained juice. Add water if needed.
-
Pour juice into a clean large pot.
-
Stir in powdered pectin.
-
Bring to a full rolling boil over high heat.
-
Add sugar all at once and stir until dissolved.
-
Return to a hard rolling boil and boil for 1 minute.
-
Remove from heat and skim foam if needed.
-
Ladle hot jelly into hot prepared jars.
-
Leave 1/4 inch headspace.
-
Wipe rims clean.
-
Apply lids and rings finger tight.
-
Process in boiling water bath for 10 minutes.
-
Remove jars and cool undisturbed for 12 hours.
-
Check seals before storing.
Jelly may take 24 to 48 hours to fully set.
Store sealed jars in a cool, dark place for 1 to 2 years.
Refrigerate after opening.
Refrigerate any unsealed jars and use first.
Frozen rhubarb may be used.
Related Jelly Recipes
- Mandarin Orange Jelly
- Raspberry Jelly
- Strawberry Jelly
- Rose Petal Jelly
- Apricot Jelly
- Grape Jelly
- Plum Jelly
- Watermelon Jelly
- Chokecherry Jelly
- Blackberry Jelly
- Pomegranate Jelly
- Lilac jelly
Follow my canning and preserving board on Pinterest.
