Grandma's Rhubarb Jelly
Capture the essence of homemade nostalgia with **Grandma’s Rhubarb Jelly**, a timeless recipe that transforms tart rhubarb into a luscious, jewel-toned preserve. Made with just four simple ingredients—fresh rhubarb, sugar, water, and liquid fruit pectin—this jelly strikes the perfect balance between tangy and sweet. The gentle simmering process extracts vibrant rhubarb juice, while the rolling boil ensures a silky, spreadable texture. With its bright, refreshing flavor and vibrant color, this jelly is the perfect addition to breakfast spreads, cheeseboards, or baked goods. Whether slathered on warm toast or used as a glaze for desserts, this homemade rhubarb jelly brings a taste of tradition to your kitchen. Plus, with detailed instructions on canning and storage, it’s a recipe you’ll return to all year long.
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Ingredients
- 4 cups Rhubarb (chopped)
- 1 cup Water
- 4 cups Sugar
- 1 packet Liquid fruit pectin
Directions
Step 1
Wash and chop the rhubarb into small pieces, about 1-inch in size.
Step 2
In a large pot, combine the chopped rhubarb and water. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer.
Step 3
Cook the rhubarb for 10-15 minutes, stirring occasionally, until it breaks down and becomes soft.
Step 4
Strain the cooked rhubarb mixture through a fine-mesh strainer or cheesecloth into a large bowl, pressing gently to extract the juice. Discard the solids. You should have about 3-4 cups of rhubarb juice.
Step 5
Return the rhubarb juice to the pot and place it over medium heat. Stir in the sugar, making sure it dissolves completely.
Step 6
Bring the mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred). Add the liquid fruit pectin and continue stirring.
Step 7
Allow the mixture to boil hard for exactly 1 minute, then remove it from heat.
Step 8
Skim off any foam from the surface using a spoon.
Step 9
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the jar rims clean and seal tightly with lids and bands.
Step 10
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
Step 11
Remove the jars from the water bath and let them cool on a towel. Check the seals after 24 hours by pressing the center of the lids (they should not pop up).
Step 12
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any opened jars and consume within a few weeks.
Nutrition Facts
| Serving size | (1652.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3333.4 |
| Total Fat 3.8g | 0% |
| Saturated Fat 0.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 39.1mg | 0% |
| Total Carbohydrate 823.9g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 805.0g | |
| Protein 5.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 535.8mg | 0% |
| Iron 1.7mg | 0% |
| Potassium 1735.4mg | 0% |
Source of Calories