Rhubarb Hot Pepper Jelly

Does your garden grow rhubarb faster than you know what to do with it? Tired of baking pies? Make a hot pepper jelly! Making jelly can sound intimidating, but I promise… This recipe makes it so easy! Perfect for charcuterie boards, toast, or grilled meats! Recipe By Taylor MacDougall
Dish Type:

Appetizer, Dairy Free, Gluten Free, Nut Free, Sauces, Vegan, Vegetarian


All Year, Summer

Prep Time:

10-15 minutes

Cook Time:

5 minutes


makes ~3 cups


  • 2 cups Rhubarb, diced
  • 1 ½ cup Water
  • 1 pouch liquid Pectin
  • ¼ cup SOOC Habanero Agave Agrodolce
  • ¼ cup Red Onion, finely diced
  • ¼ cup Red Bell Pepper, finely diced
  • 2 cups Sugar

Products used: Habanero Agave Agrodolce


  • In a pot over medium-heat, bring the rhubarb and water to a boil. Cook until rhubarb is completely soft.
  • Using a fine mesh strainer, strain out the rhubarb while making sure to save the water. Discard the rhubarb.
  • Return the water to the pot, along with the Habanero Agave Agrodolce, red onion, bell pepper, and sugar. Bring to a rolling boil.
  • Add the liquid pectin to the mixture and return to a boil for 2 minutes.
  • Carefully with a ladle, transfer the mixture to mason jars. Let come to room temperature before setting in the refrigerator for 24 hours to let thicken.