Description
This rhubarb jelly recipe captures the tart, vibrant flavor of fresh rhubarb, creating a delightful spread that’s perfect for toast, pastries, or as a glaze for meats. Making jelly at home not only ensures a pure, preservative-free product but also allows you to enjoy the essence of rhubarb all year round.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 3 cups water
- 1 packet (about 2 tablespoons) powdered pectin
- 4 cups sugar
- 2 tablespoons lemon juice
Instructions
- Cook the Rhubarb: In a large pot, combine rhubarb and water. Bring to a boil, then simmer for 10-15 minutes, or until the rhubarb is soft and the liquid is pink.
- Strain the Mixture: Strain the mixture through a cheesecloth or jelly bag, squeezing to extract as much juice as possible. Discard the solids. You should have about 3 cups of juice.
- Prepare the Jelly: Return the juice to the pot and stir in the pectin. Bring to a full rolling boil over high heat, stirring constantly.
- Add Sugar: Add the sugar all at once, and return to a rolling boil. Boil hard for 1 minute, stirring constantly.
- Finish the Jelly: Remove from heat and stir in lemon juice. Skim off any foam.
- Can the Jelly: Pour the jelly into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water canner for 10 minutes.
Notes
- Sterilization: Ensure jars and lids are properly sterilized to prevent contamination and ensure long shelf life.
- Juice Measurement: It is crucial to measure the rhubarb juice accurately. Too much or too little juice can affect the setting of the jelly.
- Pectin: Follow the pectin package instructions if they vary from this recipe. Different brands might have specific requirements.
- Foam Removal: Skimming off the foam improves the clarity of the jelly. Use a metal spoon for best results.
- Sealing: Check the seals after 24 hours. If any jars did not seal properly, refrigerate and use those first.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 50 kcal per tablespoon