Rhubarb Jelly

Rhubarb Jelly is a beautifully clear, sweet-tart preserve that captures the fresh, tangy flavor of rhubarb in a smooth, spreadable form. Whether you’re slathering it on toast, spooning it over yogurt, or using it in desserts, this jelly offers a bright burst of seasonal flavor that’s both simple and stunning.

Why You’ll Love This Recipe

• A great way to preserve fresh rhubarb
• Vibrant color and clear, glossy texture
• Perfect for toast, biscuits, or as a filling
• No chunks — smooth and seedless
• Freezes well and stores for months
• Lovely for gift-giving
• Just a few ingredients
• Naturally pectin-rich
• Works with fresh or frozen rhubarb
• Brings out rhubarb’s tart-sweet charm

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh rhubarb
• Water
• Granulated sugar
• Lemon juice
• Liquid fruit pectin (such as Certo)

directions

1. Wash and chop the rhubarb into 1-inch pieces.
2. Place rhubarb and water in a large pot and bring to a boil. Reduce heat and simmer for about 15–20 minutes, or until the rhubarb is soft and broken down.
3. Strain the mixture through a fine-mesh sieve or jelly bag without pressing to keep the liquid clear. Let it drip for a few hours or overnight.
4. Measure the collected juice. For every 4 cups of juice, use 4 cups of sugar and 2 tablespoons of lemon juice.
5. Pour juice into a large saucepan. Stir in lemon juice and sugar. Bring to a full rolling boil over high heat, stirring constantly.
6. Stir in liquid pectin and return to a boil. Boil hard for 1 minute.
7. Remove from heat and skim off any foam.
8. Pour hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.
9. Let jars cool completely and check seals.

Servings and timing

Makes approximately 6 half-pint jars (8 oz each).
Prep time: 15 minutes
Cook time: 30–35 minutes
Straining time: 2–8 hours (passive)
Total time: About 3–9 hours including straining

Variations

• Strawberry-Rhubarb Jelly: Replace 1/3 of the rhubarb with strawberries.
• Spiced Rhubarb Jelly: Add cinnamon sticks or star anise during cooking and remove before straining.
• Vanilla Rhubarb Jelly: Stir in a splash of vanilla extract after removing from heat.
• Honey-Sweetened Version: Replace some sugar with honey, adjusting pectin and cook time accordingly.
• Pink Peppercorn Jelly: Infuse with a few crushed pink peppercorns for subtle spice.

storage/reheating

Store sealed jars in a cool, dark place for up to 12 months.
Once opened, refrigerate and use within 3 weeks.
Do not reheat jelly, but allow it to come to room temperature for easier spreading if needed.
If freezing, leave extra headspace in the jars and use within 6 months for best quality.

FAQs

Can I use frozen rhubarb for this jelly?

Yes, just thaw it first and drain off excess liquid before cooking.

Why didn’t my jelly set?

It could be due to undercooking, expired pectin, or improper measurement. Try reboiling with a bit more pectin.

Can I use powdered pectin instead of liquid?

Yes, but follow the instructions specific to powdered pectin, as it requires a different method.

Is this jelly very tart?

It has a tangy flavor but is balanced by the sugar. You can adjust the lemon juice if needed.

Do I need a jelly bag to strain the juice?

A jelly bag is ideal for clarity, but a fine-mesh strainer lined with cheesecloth can work too.

How long does it take for the jelly to fully set?

It usually takes 12–24 hours at room temperature.

Can I double the recipe?

It’s best to make jelly in small batches to ensure proper setting. Larger batches may not gel well.

What if I don’t have a water bath canner?

You can use a deep stockpot with a rack and lid, ensuring jars are fully submerged in boiling water.

Can I use less sugar?

Lower sugar affects the set and shelf life. Use low-sugar pectin if reducing sugar.

Can I use this jelly in baking?

Yes, it works great as a filling for cookies, cakes, or even as a glaze for fruit tarts.

Conclusion

Rhubarb Jelly is a gorgeous, ruby-hued preserve that’s as flavorful as it is eye-catching. Whether you spread it on warm toast or add it to your baking, it’s a simple way to celebrate rhubarb season and enjoy its zesty flavor all year long. With just a few ingredients and some patience while it sets, this jelly is a satisfying project for any home cook or canner.

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