48 Irresistible Rhubarb Jelly Recipes You’ll Crave Forever
A sweet and tangy jelly made from fresh rhubarb. Perfect for spreading on toast or as a dessert topping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 small jars 1x
- Category: Preserves
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups chopped rhubarb
- 1 cup water
- 3 cups granulated sugar
- 1 package (1.75 oz) powdered fruit pectin
Instructions
- Wash and chop the rhubarb into small pieces.
- Combine rhubarb and water in a saucepan. Simmer for 10 minutes until soft.
- Strain the mixture through a cheesecloth or fine sieve to extract the juice.
- Return the juice to the saucepan. Add sugar and pectin, then bring to a boil.
- Boil for 1 minute, then remove from heat.
- Pour the jelly into sterilized jars and seal.
Notes
- Store in a cool, dark place for up to a year.
- Use ripe rhubarb for the best flavor.
- Adjust sugar to taste if preferred.
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: 0.5g
- Protein: 0g
- Cholesterol: 0mg
Find it online: https://cannedkitchen.com/rhubarb-jelly-recipe-easy-homemade/