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
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
- 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