The Ultimate No-Fail Rhubarb Jelly
Capture the vibrant essence of spring with this delicious, shimmering homemade rhubarb jelly! This comprehensive guide walks you through creating the perfect set every time, whether you're using pectin or trying our no-pectin variation. Enjoy this sweet-tart delight on toast, scones, or as a glaze.
Equipment
- Large, heavy-bottomed stainless steel pot
- Jelly bag or cheesecloth-lined colander
- Large bowl
- Measuring Cups and Spoons
- Long-handled wooden or silicone spoon
- 8-10 half-pint (8-ounce) canning jars with lids and rings (sterilized)
- Water bath canner with rack
- Jar lifter
- Canning funnel
- Lid wand
- Ladle
- Small plates (chilled, for testing set)
- Candy thermometer (optional, recommended)
Ingredients
- 4 lbs fresh rhubarb stalks approx. 1.8 kg, yields 4-5 cups juice
- 3-4 cups granulated sugar 600-800g, or as per pectin package
- 1 box powdered fruit pectin 1.75 oz / 49g, e.g., Sure-Jell - OR 1 pouch liquid pectin, 3 oz / 85ml
- 1/4 cup fresh lemon juice 60ml
- 1/2 - 1 cup water 120-240ml, for initial rhubarb cook
- 1/2 tsp butter or margarine optional, to reduce foam
Instructions
- Prepare Rhubarb: Wash, trim (discard leaves!), and chop rhubarb into 1-inch pieces.
- Initial Cook: In a large pot, combine chopped rhubarb and water. Bring to a boil, reduce heat, cover, and simmer for 10-15 minutes until very soft.
- Extract Juice: Pour cooked rhubarb into a jelly bag or cheesecloth-lined colander set over a large bowl. Let drip for several hours or overnight. Do NOT squeeze for clearest jelly. Measure out 4-5 cups of juice.
- Combine & Start Cooking: In a clean, large pot, combine rhubarb juice, lemon juice, and powdered pectin (if using). Whisk well. Bring to a full rolling boil over high heat, stirring constantly.
- Add Sugar: Add all the sugar at once. Stir continuously to dissolve and return to a hard, rolling boil (a boil that cannot be stirred down).
- Boil: Boil vigorously for exactly 1 minute, stirring constantly. (If using liquid pectin, add it after sugar is dissolved and mixture returns to a boil, then boil for 1 minute). Add optional butter now to reduce foam.
- Test for Set: Remove from heat. Test for set using a chilled plate (jelly wrinkles when pushed) or a thermometer (220°F / 105°C at sea level).
- Skim & Pot: Skim any foam from the surface. Carefully ladle hot jelly into sterilized jars using a canning funnel, leaving 1/4-inch headspace.
- Seal Jars: Wipe jar rims clean. Place lids on and screw rings until fingertip tight.
- Process (Water Bath): Place jars in a prepared water bath canner. Ensure water covers jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes (adjust for altitude).
- Cool: Turn off heat, let jars sit in canner for 5 minutes. Remove jars and place on a towel-lined surface to cool completely (12-24 hours). Check seals (lid should not flex).
Notes
Rhubarb Prep: Always discard rhubarb leaves as they are toxic. The color of your rhubarb stalks will influence the final jelly color.
Clear Jelly: For the clearest jelly, allow the juice to drip naturally without squeezing the jelly bag.
No-Pectin Version: To make without commercial pectin, combine 4 cups rhubarb juice, 3-4 cups sugar (adjust to taste), and 1/4 cup lemon juice. Boil rapidly, stirring frequently, for 20-40+ minutes, until it reaches the set point (220°F / 105°C or wrinkle test). This version may have a softer set.
Testing for Set: The thermometer method (220°F / 105°C) is most reliable. Adjust for altitude (reduce 1°F for every 500 ft above sea level).
Troubleshooting Runny Jelly: If jelly doesn't set, it can sometimes be re-cooked. Consult reliable canning resources for re-processing instructions.
Storage: Sealed jars store in a cool, dark place for 1-2 years. Refrigerate after opening and use within 1 month. Unsealed jars must be refrigerated.
Flavor Variations: Add 1-2 Tbsp grated fresh ginger or 1 tsp vanilla extract (after cooking) for a flavor twist.
Altitude Adjustment: If you live at high altitude, increase water bath processing time according to USDA guidelines.
Clear Jelly: For the clearest jelly, allow the juice to drip naturally without squeezing the jelly bag.
No-Pectin Version: To make without commercial pectin, combine 4 cups rhubarb juice, 3-4 cups sugar (adjust to taste), and 1/4 cup lemon juice. Boil rapidly, stirring frequently, for 20-40+ minutes, until it reaches the set point (220°F / 105°C or wrinkle test). This version may have a softer set.
Testing for Set: The thermometer method (220°F / 105°C) is most reliable. Adjust for altitude (reduce 1°F for every 500 ft above sea level).
Troubleshooting Runny Jelly: If jelly doesn't set, it can sometimes be re-cooked. Consult reliable canning resources for re-processing instructions.
Storage: Sealed jars store in a cool, dark place for 1-2 years. Refrigerate after opening and use within 1 month. Unsealed jars must be refrigerated.
Flavor Variations: Add 1-2 Tbsp grated fresh ginger or 1 tsp vanilla extract (after cooking) for a flavor twist.
Altitude Adjustment: If you live at high altitude, increase water bath processing time according to USDA guidelines.