Description
A bright Old Fashioned Rhubarb Jelly made from clear strained rhubarb juice, sugar, lemon, and pectin for a classic spring canning recipe.
Ingredients
Scale
- 4 pounds fresh rhubarb, chopped
- 4 cups water
- 1/4 cup lemon juice
- 1 package liquid or powdered pectin, matched to your recipe method
- 5 cups granulated sugar
- Clean half-pint jars and lids
Instructions
- Wash and trim the rhubarb.
- Chop the rhubarb and place it in a large pot with the water.
- Simmer until the rhubarb breaks down and releases its juice.
- Pour the cooked rhubarb into a jelly bag or cheesecloth-lined colander.
- Let the juice drip naturally without squeezing, ideally overnight.
- Measure the strained juice carefully.
- Return the juice to a clean pot with the lemon juice and the pectin required by your method.
- Bring to a boil, then add the sugar and stir until dissolved.
- Bring to a hard rolling boil and cook according to the pectin directions.
- Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace.
- Wipe rims, apply lids, and process in a boiling water bath for 10 minutes, adjusting for altitude if needed.
- Cool completely and check seals before storing.
Notes
Do not squeeze the jelly bag or the jelly may turn cloudy.
The lemon juice brightens flavor and helps the pectin set properly.
Leave 1/4-inch headspace for proper sealing.
If the jelly does not set, it can often be re-boiled with a small amount of extra liquid pectin.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Stovetop / Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: Per 1 tablespoon
- Calories: 45 kcal
- Sugar: 11g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg