Description
This Rhubarb Jelly is smooth, clear, and beautifully tangy-sweet. Made from rhubarb juice, it has a delicate flavor and elegant texture—perfect for toast, desserts, or gifting.
Ingredients
Scale
Ingredients
- 4 cups rhubarb, chopped
- 3 cups water
- 3 cups sugar
- 2 tbsp lemon juice
- 1 packet (1.75 oz) fruit pectin
Instructions
Instructions
- Cook rhubarb: In a large pot, combine rhubarb and water. Simmer 15–20 minutes until soft.
- Strain juice: Pour mixture through a fine strainer or cheesecloth. Let drain without pressing for clear jelly.
- Measure juice: Use about 3 cups of rhubarb liquid.
- Add pectin: Return juice to pot, stir in pectin, and bring to a boil.
- Add sugar: Stir in sugar and lemon juice, return to a rolling boil for 1–2 minutes.
- Test: Jelly should set when cooled slightly on a spoon.
- Jar: Pour into sterilized jars and cool completely.
Notes
Avoid pressing the pulp while straining to keep the jelly clear. For longer storage, process jars in a water bath canner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Preserve
- Method: Boiling
- Cuisine: Classic
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: rhubarb jelly, homemade jelly, fruit jelly, clear jelly recipe