Making homemade Rhubarb Jelly is one of my favorite ways to capture the bright, tangy flavor of rhubarb in a smooth, spreadable treat. This jelly has the perfect balance of tartness from fresh rhubarb and a touch of sweetness, making it a fantastic addition to toast, biscuits, or even desserts. If you love homemade preserves, this recipe is a must-try!
Why You’ll Love This Recipe
This Rhubarb Jelly is simple to prepare, requiring just a few ingredients and minimal effort. With its vibrant color and deliciously tangy-sweet taste, it’s a wonderful way to enjoy rhubarb beyond traditional pies and crumbles. The natural pectin in rhubarb helps create a smooth and glossy texture, while the lemon juice enhances the tartness and preserves the jelly’s fresh flavor.
Whether you’re making this for yourself or gifting it to friends and family, homemade jelly always brings a touch of nostalgia and warmth. Plus, this recipe is great for preserving seasonal rhubarb, allowing you to enjoy its unique taste all year long.
The Perfect Spread for Any Occasion
This rhubarb jelly pairs beautifully with a variety of dishes. Spread it on warm buttered toast, drizzle it over pancakes and waffles, or use it as a sweet glaze for baked goods. It also makes a fantastic filling for thumbprint cookies or a fruity topping for creamy desserts like cheesecake and yogurt.
Ingredients for Homemade Rhubarb Jelly
To make this delicious Rhubarb Jelly, you only need a few basic ingredients. Each one plays a crucial role in creating the perfect texture and flavor balance.
- 4 cups chopped rhubarb – Fresh rhubarb works best for this recipe, adding a bright tartness that balances perfectly with the sugar.
- 4 cups water – Helps extract the juice from the rhubarb during the cooking process.
- 4 cups granulated sugar – Sweetens the jelly and helps achieve the right consistency.
- 1 package (1.75 oz) powdered fruit pectin – Essential for thickening and setting the jelly.
- 2 tablespoons lemon juice – Enhances the tartness and helps preserve the jelly’s fresh flavor.
How to Make Rhubarb Jelly
Making homemade Rhubarb Jelly is easier than you might think! Just follow these simple steps for a perfectly smooth, flavorful jelly.
Step 1: Cook the Rhubarb
In a large pot, combine the chopped rhubarb and water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 10-15 minutes, or until the rhubarb softens and breaks down completely.
Step 2: Strain the Juice
Using a fine-mesh sieve or cheesecloth, strain the cooked rhubarb into a clean bowl. This removes the solids and extracts the flavorful juice needed for the jelly. Discard the pulp or save it for another use.
Step 3: Prepare the Jelly Base
Measure 4 cups of the rhubarb juice and return it to the pot. Stir in the granulated sugar and lemon juice, making sure the sugar dissolves completely.
Step 4: Boil and Add Pectin
Bring the mixture to a rolling boil over medium-high heat while stirring constantly. Once boiling, add the powdered fruit pectin and continue to boil for 1-2 minutes, stirring frequently. The pectin helps the jelly set properly.
Step 5: Remove Foam and Fill Jars
Take the pot off the heat and use a spoon to skim off any foam from the surface. Ladle the hot jelly into sterilized jars, leaving about 1/4 inch of space at the top.
Step 6: Seal and Process the Jars
Wipe the jar rims with a clean, damp cloth to remove any residue, then place the lids on and screw the bands fingertip tight. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.
Step 7: Cool and Store
Carefully remove the jars from the water bath and let them cool completely at room temperature. Once cooled, check the seals by pressing down on the lids. If a jar isn’t sealed, store it in the refrigerator and use within a few weeks.
Storage Tips
- Sealed jars can be stored in a cool, dark place for up to a year.
- Opened jars should be kept in the refrigerator and used within 3 weeks.
- If the jelly is too runny after cooling, let it set for 24 hours before deciding whether to reboil and add more pectin.
How Long Does It Take to Make Rhubarb Jelly?
The total time needed for homemade Rhubarb Jelly depends on a few factors, including cooking, straining, and setting. Here’s a general breakdown:
- Cooking the Rhubarb – About 10-15 minutes to soften and extract the juice.
- Straining the Juice – 10-15 minutes, depending on your method (cheesecloth may take longer).
- Boiling with Sugar and Pectin – 5-10 minutes for the jelly to reach the correct consistency.
- Processing Jars in a Water Bath – 10 minutes for proper sealing.
- Cooling Time – A few hours at room temperature before storing.
From start to finish, expect the process to take around 1.5 to 2 hours, plus additional time for the jelly to fully set.
How to Store Rhubarb Jelly
Proper storage ensures your homemade Rhubarb Jelly stays fresh and flavorful for as long as possible.
- Sealed Jars – Store in a cool, dark place (pantry or cupboard) for up to 12 months.
- Opened Jars – Keep in the refrigerator and use within 3 weeks.
- Freezing Option – If you prefer, jelly can be stored in freezer-safe containers for up to 6 months. Thaw in the refrigerator before use.
Tips for Perfect Rhubarb Jelly
To achieve the best texture and flavor, keep these tips in mind:
- Use Fresh Rhubarb – For the best color and taste, use bright pink stalks that are firm and not too woody.
- Don’t Skip the Lemon Juice – It helps the jelly set properly and enhances the natural tartness.
- Measure the Juice Accurately – Too much liquid can result in runny jelly, while too little can make it overly firm.
- Boil Long Enough – The jelly needs to reach a rolling boil before adding pectin to ensure it thickens correctly.
- Test for Doneness – To check if your jelly is ready, place a small spoonful on a cold plate and see if it wrinkles when pushed with a finger. If it stays runny, boil for another 1-2 minutes.
Ways to Use Rhubarb Jelly
Beyond spreading it on toast, this homemade Rhubarb Jelly is incredibly versatile:
- Drizzle over pancakes or waffles for a sweet-tart topping.
- Swirl into yogurt or oatmeal for a fruity boost.
- Use as a glaze for roasted chicken or pork dishes.
- Mix into salad dressings for a tangy-sweet kick.
- Spread on pastries like croissants, scones, or biscuits.
With its vibrant color and deliciously tart flavor, this Rhubarb Jelly will quickly become a household favorite!
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Homemade Rhubarb Jelly – A Sweet and Tangy Delight
- Total Time: 30 minutes
- Yield: 4 cups of jelly 1x
Description
This Rhubarb Jelly is a perfect way to enjoy the fresh, tart flavor of rhubarb in a smooth and spreadable form. With just a few simple ingredients, you can make a vibrant jelly that’s great for toast, biscuits, desserts, and more!
Ingredients
- 4 cups chopped rhubarb
- 4 cups water
- 4 cups granulated sugar
- 1 package (1.75 oz) powdered fruit pectin
- 2 tablespoons lemon juice
Instructions
- In a large pot, combine the chopped rhubarb and water. Bring to a boil over medium-high heat.
- Reduce the heat and let the mixture simmer for 10-15 minutes, or until the rhubarb softens and breaks down.
- Strain the cooked rhubarb through a fine-mesh sieve or cheesecloth, collecting the juice in a clean bowl. Discard the solids.
- Measure 4 cups of rhubarb juice and return it to the pot.
- Add the granulated sugar and lemon juice, stirring well to dissolve the sugar.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
- Add the powdered fruit pectin and continue to boil for 1-2 minutes, stirring frequently.
- Remove the pot from heat and skim off any foam from the surface.
- Ladle the hot jelly into sterilized jars, leaving about 1/4 inch of space at the top.
- Wipe the jar rims clean, place the lids on, and screw the bands fingertip tight.
- Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
- Remove the jars from the water bath and let them cool completely at room temperature.
- Once cooled, check the seals. If any jars are unsealed, store them in the refrigerator.
- Enjoy your homemade Rhubarb Jelly on toast, biscuits, pancakes, or desserts!
Notes
- If using frozen rhubarb, thaw completely and drain excess liquid before cooking.
- For a pectin-free version, simmer longer and use green apple peels to help thicken naturally.
- Store sealed jars in a cool, dark place for up to 1 year. Opened jars should be refrigerated and used within 3 weeks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Frequently Asked Questions About Rhubarb Jelly
1. Why Didn’t My Rhubarb Jelly Set Properly?
If your jelly is too runny, it may not have cooked long enough or had the right ratio of sugar and pectin. Try these solutions:
- Let it sit for 24 hours – Sometimes jelly takes longer to fully set.
- Reboil with extra pectin – Bring the jelly back to a rolling boil and add 1 more tablespoon of powdered pectin. Boil for another 1-2 minutes and then reprocess the jars.
- Ensure you used enough sugar – The sugar-to-pectin ratio is crucial for setting.
2. Can I Make This Jelly Without Pectin?
Yes! Rhubarb contains natural pectin, though in lower amounts than some fruits. To make pectin-free jelly:
- Increase the cooking time and allow the mixture to naturally thicken.
- Use green apple peels or cores (which contain natural pectin) while boiling the rhubarb, then strain them out.
- Increase the lemon juice slightly to help with the gelling process.
3. How Do I Prevent Foam from Forming on Top of the Jelly?
Foam naturally forms when boiling fruit juices and pectin, but you can minimize it by:
- Stirring gently and consistently while boiling.
- Skimming off foam before ladling the jelly into jars.
- Adding 1/2 teaspoon of butter to the boiling mixture (optional) to reduce foaming.
4. Can I Use Frozen Rhubarb for This Jelly?
Absolutely! Frozen rhubarb works well, but follow these tips:
- Thaw completely and drain excess liquid before using.
- Since frozen rhubarb may be softer, reduce the initial simmering time to avoid overcooking.
- Measure after thawing, as frozen rhubarb may release extra moisture and affect the juice ratio.