Description
Delightful rhubarb jelly brings spring’s tangy sweetness to your table with minimal ingredients and maximum flavor. Rich crimson hues and balanced tartness create a simple, elegant preserve perfect for spreading on morning toast or pairing with delicate cheeses you’ll savor.
Ingredients
Scale
Main Ingredients:
- 4 cups rhubarb, chopped
- 4 cups (800 grams) sugar
- 3 cups (720 milliliters) water
Thickening and Flavoring Agents:
- 1 packet (about 2 tablespoons or 30 milliliters) powdered pectin
- 2 tablespoons (30 milliliters) lemon juice
Instructions
- Harvest ripe, vibrant rhubarb stalks and wash thoroughly to remove any dirt or debris.
- Chop rhubarb into small, uniform pieces to ensure even cooking and juice extraction.
- Place chopped rhubarb in a spacious cooking vessel and add water, creating a perfect environment for juice release.
- Apply medium-high heat, bringing the rhubarb and water mixture to a gentle boil, then reduce to a simmer.
- Allow the rhubarb to soften and break down, transforming the liquid into a delicate pink hue, which typically takes 10-15 minutes.
- Prepare a fine-mesh strainer or jelly bag lined with clean cheesecloth over a large bowl to capture the pure rhubarb essence.
- Carefully transfer the cooked rhubarb mixture into the strainer, allowing gravity to pull the juice through.
- Gently press the solids to extract maximum liquid, ensuring no precious juice is left behind.
- Discard the spent rhubarb pulp and measure the extracted juice, aiming for approximately 3 cups of clear, vibrant liquid.
- Return the strained juice to the cooking pot and introduce pectin, whisking to integrate completely.
- Elevate the heat to high, stirring continuously until the mixture reaches a vigorous, rolling boil.
- Swiftly incorporate the sugar in one decisive motion, quickly returning the mixture to a robust boil.
- Maintain the intense boil for precisely one minute, stirring constantly to prevent scorching.
- Remove from heat and introduce a splash of lemon juice, which will brighten the flavor profile.
- Skim away any foam that has accumulated on the surface, ensuring a pristine, clear jelly.
- Sterilize glass jars by boiling or using a dishwasher’s sanitize cycle.
- Carefully ladle the hot jelly into prepared jars, leaving a quarter-inch of headspace for proper sealing.
- Process the filled jars in a boiling water bath for 10 minutes to ensure preservation and safe storage.
Notes
- Adjust tartness by balancing rhubarb with sweet strawberries or raspberries for a more complex flavor profile.
- Ensure precise pectin measurement for perfect gel consistency, preventing runny or overly firm jelly textures.
- Use fresh, firm rhubarb stalks for maximum juice extraction and vibrant color in your homemade jelly.
- Consider low-sugar pectin options for diabetic-friendly or reduced-sugar dietary needs without compromising taste.
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Category: Desserts, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 290
- Sugar: 58 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 73 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg