Homemade Rhubarb Jelly
A timeless family recipe for a delightful rhubarb jelly that captures the essence of spring.
Ingredients
Main Ingredients
- 4 cups fresh rhubarb, chopped Ensure to use fresh for best results.
- 1 cup water
- 1 package Sure-Jell or Ball Classic powdered pectin (1.75 oz) This helps the jelly to set properly.
- 5 cups granulated sugar Essential for the sweet flavor and proper consistency.
- 2 tablespoons lemon juice Adds brightness to the flavor.
Instructions
Cooking the Rhubarb
- In a large pot, combine the chopped rhubarb and water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the rhubarb is tender, about 10 minutes.
Extracting the Juice
- Strain the mixture through a fine mesh sieve or cheesecloth to extract the juice, discarding the solids. You should have about 4 cups of rhubarb juice.
Preparing the Jelly
- Return the rhubarb juice to the pot and add the powdered pectin and lemon juice. Stir well.
- Bring the mixture to a rapid boil, stirring constantly.
- Add the sugar all at once and stir to dissolve. Bring back to a full rolling boil for 1 minute, continuing to stir.
Canning the Jelly
- Remove from heat and ladle the jelly into sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the jars, seal with lids, and process in a water bath canner for 5-10 minutes.
- Allow the jelly to cool completely before storing it in a cool, dark place.
Notes
If using frozen rhubarb, thaw and drain any excess liquid before use. Consider adding a pinch of cinnamon or nutmeg for variation. Store in a cool, dark place and it can last up to a year.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 25gSugar: 25g
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