Description
This homemade rhubarb jelly is a delightful mix of sweet and tart flavors with a smooth, spreadable texture. Made with just a few simple ingredients, this jelly is perfect for toast, pancakes, yogurt, or even as a glaze for baked goods. Enjoy the fresh taste of rhubarb all year round with this easy-to-make recipe!
Ingredients
Scale
- 4 cups chopped rhubarb
- 4 cups water
- 4 cups granulated sugar
- 1 package (1.75 oz) powdered fruit pectin
- 2 tablespoons lemon juice
Instructions
- Prepare the rhubarb – Wash and chop the rhubarb into small pieces.
- Cook the rhubarb – In a large pot, combine the rhubarb and water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until softened.
- Strain the juice – Pour the mixture through a fine-mesh sieve or cheesecloth, collecting the juice in a bowl. Do not press the pulp.
- Measure the liquid – You should have 4 cups of clear rhubarb juice. Return it to the pot.
- Add sugar and lemon juice – Stir until fully dissolved.
- Bring to a rolling boil – Heat over medium-high, stirring constantly.
- Add pectin – Stir in the powdered fruit pectin and boil for 1-2 minutes.
- Remove from heat – Skim off any foam from the surface.
- Fill the jars – Ladle the hot jelly into sterilized jars, leaving ¼ inch of space at the top.
- Seal and process – Wipe the jar rims clean, seal, and process in a boiling water bath for 10 minutes.
- Cool and store – Let the jars cool completely. Store sealed jars in a cool, dark place
Notes
- For a less sweet jelly, reduce sugar to 3 cups and use a low-sugar pectin.
- No pectin option – Increase lemon juice to 4 tablespoons and simmer longer.
- Flavor variations – Add strawberries, raspberries, or orange zest for a fruity twist.
- Storage – Sealed jars last up to 1 year in a cool, dark place. Refrigerate opened jars and use within 3 weeks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes