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Rhubarb Jelly

Rhubarb Jelly

DeShawn Mitchell
A vibrant, sweet-tart rhubarb jelly that captures the essence of spring, perfect for spreading on toast, glazing meats, or adding to desserts.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Condiments
Cuisine American
Servings 4 cups
Calories 50 kcal

Ingredients
  

  • 4 cups rhubarb juice from about 2 pounds fresh rhubarb
  • 4 cups granulated sugar
  • 1 tablespoon lemon juice
  • 1 packet commercial pectin suitable for jelly
  • 1 cup water for juicing rhubarb

Instructions
 

Prepare Rhubarb

  • Wash and chop rhubarb stalks into 1-inch pieces.

Extract Juice

  • Place chopped rhubarb in a pot, add water to barely cover, and boil. Simmer for 20-25 minutes until soft.
  • Strain mixture through cheesecloth or a jelly bag, letting it drain naturally for several hours.

Make Jelly

  • In a stainless steel pot, combine rhubarb juice, sugar, and lemon juice. Bring to a rolling boil over medium-high heat, stirring constantly.
  • Add pectin and stir for 1 minute while boiling.

Can Jelly

  • Ladle hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe rims, place lids, and process in a water bath canner for 10 minutes.
  • Let jars cool completely, checking for proper seals.

Notes

  • Use firm, vibrant pink or red rhubarb stalks for best flavor.
  • Avoid squeezing pulp when straining to ensure clear jelly.
  • Store sealed jars in a cool, dark place for up to a year.
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