Ingredients
Units
Scale
- 2 lbs chopped rhubarb
- 4 cups water
- 4 cups rhubarb juice
- 6 cups sugar
- 1 box powdered pectin
Instructions
- Combine the chopped rhubarb and water in a large saucepan, bringing it to a hard boil over medium heat.
- Reduce the heat to a simmer and let it cook for about 20 minutes until the rhubarb breaks down completely.
- Pour the rhubarb mixture into a jelly bag or fine mesh strainer set over a bowl and let it drain for at least 2 hours until you’ve collected 4 cups of rhubarb juice.
- Return the collected juice to the saucepan and bring it back to a boil.
- If using a full sugar recipe, add the powdered pectin and boil for 1 minute.
- Slowly add the sugar and return to a boil for another minute, making sure everything is well combined.
- Turn off the heat and pour the finished jelly into prepared jars, leaving 1/4 inch of headspace.
- Store in the refrigerator or freezer, or process jars in a water bath canner for 10 minutes for shelf stability.
Notes
Ensure you let the juice drain completely for maximum flavor. For a sweeter flavor, use apple juice in place of water.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg