Description
A delightful homemade rhubarb jelly that captures the essence of spring and summer with its vibrant color and sweet-tart flavor.
Ingredients
- 4 cups fresh rhubarb, chopped
- 1 cup water
- 1 package (1.75 oz) Sure-Jell or Ball Classic powdered pectin
- 5 cups granulated sugar
- 2 tablespoons lemon juice
Instructions
- In a large pot, combine the chopped rhubarb and water. Bring to a boil over medium-high heat. Reduce to a simmer, cooking until the rhubarb becomes tender, about 10 minutes.
- Carefully strain the mixture through a fine mesh sieve or cheesecloth to extract the juice. Discard the solids.
- Return the extracted rhubarb juice to the pot. Sprinkle in the powdered pectin and add the lemon juice. Stir gently to integrate.
- Bring the mixture to a rapid boil, stirring constantly.
- Once boiling, add the sugar all at once and stir to dissolve completely. Boil for 1 minute while stirring.
- Remove from heat and ladle the jelly into sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the jars clean, seal with lids, and process in a water bath canner for 5-10 minutes.
- Allow to cool completely before storing in a cool, dark place.
Notes
For variations, consider adding a splash of vanilla or mint while cooking. Always sterilize jars for better preservation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Canning
- Cuisine: Preserving