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Rhubarb Jelly
Rhubarb jelly captures the fresh flavor of rhubarb in an easy to make homemade jelly.
👥 48 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 2h🔥 Cook: 20 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●strainer
- ●whisk
📝 Preparation Steps
1
Trim and discard the rhubarb leaves and root ends, wash the stalks, and chop them. Place in a large pot with the water.
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2
Bring to a low boil over medium-high heat, watching closely since rhubarb foams up easily, then reduce the heat, cover, and simmer 15 to ⏱️ 20 minutes until the rhubarb breaks apart and the liquid is bright pink.
3
Strain through a cheesecloth-lined strainer for 1 to ⏱️ 2 hours without squeezing. Measure the strained juice.
4
Prepare a water bath canner, jars, and lids if you're canning.
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5
Pour the juice into a jelly pot and whisk in the pectin until dissolved. Bring to a full rolling boil over high heat, stirring constantly.
6
Add all the sugar at once, stir to dissolve, return to a full rolling boil, and boil hard for exactly ⏱️ 1 minute. Remove from heat and skim off any foam.
7
Ladle into prepared jars, leaving 1/4 inch headspace. Wipe the rims, center the lids, and apply bands fingertip-tight.
8
Process in a boiling water bath for ⏱️ 10 minutes, adjusting for altitude. Rest the jars ⏱️ 5 minutes, then cool 12 to ⏱️ 24 hours and check the seals.
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Nutrition Facts
calories
87 kcal
fat Content
0.1 g
serving Size
1 Tbsp
fiber Content
0.3 g
sugar Content
21 g
sodium Content
4 mg
protein Content
0.1 g
carbohydrate Content
22 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.03 g
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