Rhubarb Jelly

Rhubarb Jelly is a vibrant, sweet-tart preserve made from the juice of fresh rhubarb. With its beautiful pink hue and smooth, clear texture, this jelly is a stunning and flavorful addition to toast, biscuits, or desserts. It captures the essence of spring in a jar and is perfect for preserving the season’s harvest.

Why You’ll Love This Recipe

Rhubarb Jelly is easy to make and delivers a burst of fruity flavor without the fibrous texture of rhubarb. It’s great for beginners in canning and makes a beautiful homemade gift. Its bright, tangy taste pairs perfectly with both sweet and savory dishes, from breakfast spreads to glazes for meats.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh rhubarb, chopped
• Water
• Granulated sugar
• Lemon juice
• Liquid fruit pectin

directions

1. Wash and chop rhubarb into small pieces.
2. Place rhubarb in a large saucepan and add water. Bring to a boil, then reduce to a simmer and cook for about 20 minutes, or until the rhubarb breaks down.
3. Strain the mixture through a fine mesh sieve or cheesecloth into a bowl. Do not press the solids; let the juice drip for clear jelly.
4. Measure the juice (you should have about 4 cups). Return the juice to a clean pot.
5. Add lemon juice and bring to a boil.
6. Stir in sugar and return to a full rolling boil that cannot be stirred down.
7. Add liquid pectin and boil hard for 1 minute, stirring constantly.
8. Remove from heat and skim off any foam.
9. Pour hot jelly into sterilized jars, leaving ¼ inch of headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.
10. Let jars cool and check seals before storing.

Servings and timing

Makes approximately 6 half-pint jars (8 oz each).
Prep time: 15 minutes
Cook time: 35 minutes
Cooling time: 24 hours (for jelly to fully set)
Total time: About 1 hour active

Variations

• Add a vanilla bean or a splash of vanilla extract for a hint of warmth.
• Mix in a bit of strawberry or raspberry juice for a subtle berry flavor.
• Use honey instead of sugar for a different sweetness profile (adjust pectin accordingly).
• Infuse with ginger or mint while boiling the rhubarb for a unique twist.

storage/reheating

Store sealed jars in a cool, dark place for up to 1 year.
Once opened, keep in the refrigerator and use within 3 weeks.
No reheating is required, but jelly can be gently warmed to use as a glaze or dessert topping.

FAQs

Can I use frozen rhubarb for jelly?

Yes, frozen rhubarb works just as well. Thaw it first and use it exactly as you would fresh.

Why is my jelly cloudy?

Cloudiness usually comes from pressing the pulp when straining. Let it drip naturally for the clearest jelly.

How can I tell if the jelly has set?

Once cooled, the jelly should not run when the jar is tilted. You can also use the spoon or plate test while cooking.

What’s the difference between jelly and jam?

Jelly is made from fruit juice, while jam includes the fruit pulp. Jelly has a smoother, clear consistency.

Can I make it without pectin?

Yes, but it will need longer cooking and may not set as firmly. Natural pectin content in rhubarb is low.

Can I reduce the sugar?

Reducing sugar can prevent the jelly from setting. Use a low-sugar pectin if you want to cut sweetness.

Do I need to process the jars in a water bath?

Yes, for safe storage and to create a proper seal, the jelly must be processed in a boiling water bath.

How long does it take to set?

It may take up to 24 hours for the jelly to fully set after cooling.

What can I use rhubarb jelly for?

Spread it on toast, swirl it into yogurt, spoon it over cheesecake, or use as a glaze for pork or chicken.

Can I double the recipe?

It’s best to make jelly in small batches to ensure proper setting. Large batches may not gel evenly.

Conclusion

Rhubarb Jelly is a gorgeous and delicious way to preserve the unique flavor of rhubarb. With its clear, glossy texture and bright taste, it’s a versatile treat you’ll love having on hand. Whether you’re a seasoned canner or trying jelly-making for the first time, this recipe is simple, rewarding, and sure to impress.

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