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Rhubarb Jelly

Homemade rhubarb jelly is a delightful, tangy treat that enhances your meals and desserts with its unique flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.