Springtime always brings back fond memories of my grandmother’s garden, bursting with vibrant rhubarb stalks. Rhubarb Jelly was one of her specialties, and the sweet-tart flavor never fails to transport me back to those sunlit afternoons. This recipe is perfect for anyone who wants to capture the essence of spring in a jar, preserving that bright, tangy taste to enjoy year-round.
Rhubarb Jelly is a delightful treat that’s incredibly versatile. Spread it on warm toast for breakfast, spoon it over vanilla ice cream for a refreshing dessert, or even use it as a glaze for meats. The possibilities are endless, and each variation adds a unique twist to your culinary adventures.
I remember the first time I made rhubarb jelly on my own. I was newly married and living in a quaint little house with a backyard just big enough for a small garden. One weekend, my husband surprised me with a bundle of rhubarb from the local farmer’s market. We spent the afternoon together in the kitchen, experimenting with different pectin types and sugar ratios until we found the perfect balance. It wasn’t just about making jelly; it was about creating memories and traditions that we could pass down to our children.
What I love most about this recipe is its flexibility. Whether you prefer using Pomona’s Pectin for a low-sugar version or sticking with classic pectin for a more traditional taste, there’s room to customize and experiment. You can even swap out the sugar for honey or maple syrup if you’re looking for a more natural sweetener.
So, gather your ingredients and let’s get started on making this delicious Rhubarb Jelly. It’s a simple process that yields spectacular results, and I guarantee it will become a staple in your kitchen just as it has in mine. Your family and friends will thank you for sharing this sweet piece of springtime with them.
How to make Rhubarb Jelly:
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Ingredients:
- 4 cups rhubarb juice
- 1 box Sure Jel pectin (1.75 ounces), or
- 6 tbsp Ball Classic Pectin Powder, or
- 2 pouches liquid pectin (3 oz each)
- 2 lbs rhubarb, chopped into 1” pieces
- 4 cups water
- 5 tsp Pomona’s Pectin Powder
- 2 tsp calcium water (comes with Pomona’s pectin)
- 6 cups sugar
- 1/2 cup to 2 cups sugar (or honey/maple)
Directions:
Place the chopped rhubarb and water in a saucepan. Bring to a hard boil, then reduce to a simmer.
Simmer for about 20 minutes, until the rhubarb breaks down completely.
Pour the mixture into a jelly bag (or cheesecloth-lined strainer). Let the juice drain for at least 2 hours, or until you have 4 cups of juice.
Return the rhubarb juice to a saucepan and bring it to a boil.
For a full sugar recipe, add the pectin and sugar to the boiling juice. If using Pomona’s pectin, add calcium water to the juice, mix pectin with sugar separately, then add the sugar mixture to the boiling juice.
Regardless of the pectin used, bring the juice/sugar/pectin mixture back to a boil and boil hard for 1-2 minutes, stirring constantly.
Turn off the heat and pour the rhubarb jelly into prepared jars, leaving 1/4 inch headspace.
Store in the refrigerator or freezer for immediate use, or process in a water bath canner for 10 minutes for shelf-stable jelly.
FAQs:
How do you make rhubarb juice for rhubarb jelly?
To make rhubarb juice for rhubarb jelly, first place the chopped rhubarb and water in a saucepan. Bring the mixture to a hard boil, then reduce the heat to a simmer. Simmer the rhubarb and water for about 20 minutes, until the rhubarb has completely broken down. Next, pour the rhubarb mixture into a jelly bag (or cheesecloth-lined fine mesh strainer). Let the rhubarb juice drain for at least 2 hours, or until you’ve collected 4 cups of juice.
Can I use different types of pectin for rhubarb jelly?
Yes, you can use different types of pectin for rhubarb jelly. Options include Pomona’s Pectin Powder, Sure Jel pectin, Ball Classic Pectin Powder, or liquid pectin. When using Pomona’s pectin, add calcium water to the rhubarb juice, then mix the powdered pectin with the sugar separately before adding it to the boiling juice. Regardless of the type of pectin used, ensure you return the mixture to a hard boil and stir constantly for 1-2 minutes.
What is the purpose of calcium water in rhubarb jelly?
The purpose of calcium water in rhubarb jelly is to activate Pomona’s Pectin Powder, which requires calcium to set properly. By adding the calcium water to the rhubarb juice, you ensure that the pectin can effectively thicken the jelly. Without this step, the jelly may not achieve the desired consistency.
How do I store rhubarb jelly for long-term use?
For long-term storage of rhubarb jelly, you can process the jars in a water bath canner for 10 minutes. This method makes the jelly shelf-stable. Alternatively, if you prefer not to can, you can store the preserve in the refrigerator or freezer for immediate use. When filling the jars, leave a 1/4 inch headspace to allow for expansion during storage.
Can I adjust the sweetness of rhubarb jelly?
Yes, you can adjust the sweetness of rhubarb jelly by varying the amount of sugar used. Depending on your preference, you can add between 1/2 cup to 2 cups of sugar (or honey/maple). Remember to mix the sugar with the pectin before adding it to the boiling rhubarb juice. This flexibility allows you to customize the jelly to your taste.
Rhubarb Jelly
Ingredients
- 4 cups rhubarb juice
- 6 cups sugar
- 5 tsp Pomona's Pectin Powder
- 2 tsp calcium water comes with pectin
- 2 lbs rhubarb chopped into 1'' pieces
- 4 cups water
- 1 box Sure Jel pectin 1.75 ounces, or
- 6 tbsp Ball Classic Pectin Powder or
- 2 pouches liquid pectin 3 oz each
- 1/2 cup to 2 cups sugar or honey/maple
Instructions
- Place the chopped rhubarb and water in a saucepan. Bring the mixture to a hard boil, then reduce the heat to a simmer.
- Simmer the rhubarb and water for about 20 minutes, until the rhubarb has completely broken down.
- Pour the rhubarb mixture into a jelly bag (or cheesecloth-lined fine mesh strainer). Let the rhubarb juice drain for at least 2 hours, or until you've collected 4 cups of juice.
- Pour the rhubarb juice back into a saucepan and bring it to a boil.
- For a full sugar recipe, add the pectin and sugar into the boiling juice. If using Pomona's pectin, add the calcium water to the rhubarb juice, then mix the powdered pectin with the sugar separately, and add the sugar to the boiling juice.
- Regardless of the pectin choice, return the juice/sugar/pectin mixture to a boil and boil hard for 1-2 minutes, stirring constantly.
- Turn off the heat and pour the finished rhubarb jelly into prepared jars, leaving 1/4 inch headspace.
- Store the preserve in the refrigerator (or freezer) for immediate use, or process in a water bath canner for 10 minutes for a shelf-stable rhubarb jelly.
