Rhubarb Jelly

Why Make This Recipe

Rhubarb jelly is a delightful, tangy treat that brings a unique flavor to your breakfast table or dessert spread. Making your own jelly allows you to control the ingredients and enjoy fresh, homemade goodness. It’s perfect for spreading on toast, adding to desserts, or simply enjoying by the spoonful. Plus, it’s a great way to use rhubarb when it’s in season!

How to Make Rhubarb Jelly

Ingredients

• 4 cups rhubarb, chopped
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1 box pectin

Directions

1. In a large pot, combine rhubarb and water; bring to a boil.
2. Reduce heat and simmer for 20-30 minutes, until the rhubarb is soft.
3. Strain the mixture through a cheesecloth or fine sieve to extract the juice.
4. Measure the juice and return it to the pot.
5. Add sugar and lemon juice, stirring until dissolved.
6. Stir in pectin and bring the mixture to a rolling boil for 1 minute.
7. Pour into sterilized jars and seal.
8. Allow to cool at room temperature before refrigerating.

How to Serve Rhubarb Jelly

Rhubarb jelly is delicious on toast, bagels, or scones. You can also use it as a topping for yogurt or desserts like cheesecake or ice cream. Another tasty way to serve it is by mixing it into salad dressings or marinades for a sweet and tangy flavor.

How to Store Rhubarb Jelly

Store your rhubarb jelly in a cool, dark place if unopened. Once opened, keep it in the refrigerator and use it within a few weeks. Make sure the lid is tightly sealed to maintain its freshness.

Tips to Make Rhubarb Jelly

• Use fresh rhubarb for the best flavor.
• Adjust the sugar if you prefer a sweeter jelly.
• Always sterilize your jars to ensure your jelly stays safe and fresh.
• If you have too much juice, you can scale the sugar and pectin accordingly.

Variation

For a twist, you can combine rhubarb with other fruits like strawberries or raspberries to create a mixed berry jelly. This adds more sweetness and a different taste to your jelly.

FAQs

Can I use frozen rhubarb to make jelly?
Yes, frozen rhubarb works well; just make sure to thaw and drain excess liquid before using.

How long does homemade rhubarb jelly last?
If properly sealed and stored, rhubarb jelly can last for up to a year in the pantry. Once opened, keep it in the fridge for about 3 to 4 weeks.

Can I use less sugar?
You can reduce the sugar, but it may affect the jelly’s consistency and taste. Make sure to follow the pectin package instructions if you adjust the sugar content.

Rhubarb Jelly

Homemade rhubarb jelly is a delightful, tangy treat that enhances your meals and desserts with its unique flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 jars

Course: Breakfast, Condiment, Dessert

Cuisine: American

Calories: 50

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 cups rhubarb, chopped Use fresh rhubarb for best flavor.
• 1 cup water
• 1/2 cup sugar Adjust the sugar for a sweeter jelly if preferred.
• 1 tablespoon lemon juice
• 1 box pectin Follow package instructions for best results.

Method

 

Preparation

1. In a large pot, combine rhubarb and water; bring to a boil.
2. Reduce heat and simmer for 20-30 minutes, until the rhubarb is soft.
3. Strain the mixture through a cheesecloth or fine sieve to extract the juice.
4. Measure the juice and return it to the pot.
5. Add sugar and lemon juice, stirring until dissolved.

Cooking

1. Stir in pectin and bring the mixture to a rolling boil for 1 minute.
2. Pour into sterilized jars and seal.
3. Allow to cool at room temperature before refrigerating.

Notes

Store your rhubarb jelly in a cool, dark place if unopened. Once opened, keep it in the refrigerator and use it within a few weeks. Always sterilize jars to ensure freshness.