Rhubarb Jelly Recipe
This classic Rhubarb Jelly recipe transforms fresh rhubarb into a sweet, tangy preserve perfect for spreading on toast or adding to desserts, with a simple process that includes simmering, juicing, and boiling with pectin and sugar.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Total Time: 2 hours 46 minutes
- Yield: 48 servings 1x
- Category: Preserves/Jelly
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Ingredients
- 2 lbs rhubarb (chopped into 1” pieces)
- 4 cups water
- 4 cups rhubarb juice
- 6 cups sugar
- 1 box Powdered Pectin (1.75 ounces or 6 Tbsp, such as Sure Jel)
Instructions
- Step 1: Place the chopped rhubarb and water in a saucepan. Bring the mixture to a hard boil and then turn the heat down to a simmer.
- Step 2: Simmer rhubarb and water for about 20 minutes, until the rhubarb has completely fallen apart.
- Step 3: Pour the rhubarb mixture into a jelly bag (or cheesecloth-lined fine mesh strainer). Allow the rhubarb juice to drain for at least 2 hours, or until you’ve collected 4 cups of juice.
- Step 4: Pour the rhubarb juice back into a saucepan and bring it to a boil.
- Step 5: For a full sugar recipe, add the pectin and bring to a boil for one minute.
- Step 6: Add the sugar and return to a boil for 1 minute.
- Step 7: Turn off the heat and then pour the finished rhubarb jelly into prepared jars, leaving 1/4 inch headspace.
- Step 8: Store the preserve in the refrigerator (or freezer) for immediate use, or process in a water bath canner for 10 minutes for a shelf-stable rhubarb jelly.
Notes
- Allow rhubarb juice to drain for at least 2 hours to extract sufficient juice.
- For shelf stability, process in a water bath canner for 10 minutes.
- Leave 1/4 inch headspace when filling jars to allow for expansion.
Find it online: https://yumfoodusa.com/rhubarb-jelly-recipe/