Description
A delightful homemade rhubarb jelly that embodies warmth and tradition, perfect for spreading on warm bread.
Ingredients
Scale
- 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
- Combine the chopped rhubarb and water in a large pot. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the rhubarb is tender, about 10 minutes.
- Strain the mixture through a fine mesh sieve or cheesecloth to extract the juice, discarding the solids. You should have about 4 cups of rhubarb juice.
- Return the rhubarb juice to the pot and add the powdered pectin and lemon juice. Stir well, allowing the pectin to dissolve evenly.
- Bring the mixture to a rapid boil, stirring constantly.
- Add the sugar all at once and stir to dissolve. Bring back to a full rolling boil for 1 minute, continuing to stir.
- Remove from heat and ladle the jelly into sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the jars, seal with lids, and process in a water bath canner for 5-10 minutes.
- Allow the jelly to cool completely before storing it in a cool, dark place.
Notes
Use fresh rhubarb for the best flavor. Timing is crucial, and you can add citrus zest for a unique flavor twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Canning
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 60
- Sugar: 15g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg