Here’s a classic Rhubarb Jelly recipe — simple, delicious, and perfect for using up fresh rhubarb. This jelly has a beautiful pink hue and a sweet-tart flavor.
Rhubarb Jelly Recipe
Total Time: About 3–4 hours (including dripping time)
Yields: About 4–5 half-pint (8 oz) jars
Ingredients:
4 pounds (1.8 kg) rhubarb, chopped (about 10–12 cups)
6 cups water
1 package (1.75 oz or 49–57 g) powdered fruit pectin (e.g. Sure-Jell)
5½ cups granulated sugar
Optional: 1 tablespoon lemon juice (enhances tartness and helps with gel)
Instructions:
Step 1: Extract Rhubarb Juice
In a large stockpot, combine the chopped rhubarb and water.
Bring to a boil, then reduce heat and simmer for about 15–20 minutes, or until the rhubarb is soft and breaking down.
Pour the mixture through a jelly bag or a fine-mesh strainer lined with cheesecloth into a large bowl or measuring cup.
Let it drip for a few hours (or overnight) without squeezing to keep the jelly clear. You’ll want about 5 cups of juice. (Add water if you’re a little short.)
Step 2: Prepare for Canning
Sterilize your canning jars, lids, and rings in boiling water or a dishwasher. Keep jars hot until ready to fill.
Step 3: Make the Jelly
Pour the rhubarb juice into a large, deep saucepan or jam pot.
Stir in the powdered pectin and (optional) lemon juice. Bring to a full rolling boil over high heat, stirring constantly.
Add the sugar all at once and stir well. Return to a full rolling boil and boil hard for 1 minute, stirring constantly.
Remove from heat. Skim off any foam with a spoon.
Step 4: Jar the Jelly
Ladle hot jelly into hot, sterilized jars, leaving ¼-inch headspace.
Wipe rims clean, apply lids, and screw on bands until fingertip tight.
Step 5: Process in Water Bath
Process jars in a boiling water canner for 10 minutes (adjust time for altitude).
Remove jars and let cool undisturbed for 12–24 hours.
Check seals — lids should not flex when pressed.
Storage:
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
