Description
Indulge in the bright, tart flavor of homemade rhubarb jelly, a delightful springtime treat that pairs perfectly with toast, cheese, or desserts. This easy-to-make preserve captures the fresh, vibrant taste of rhubarb stalks, balanced with just the right amount of sugar for a sweet-tangy finish. Ideal for gifting or adding a colorful spread to your breakfast table, this rhubarb jelly recipe is a crowd-pleaser that brings a burst of sunny sunshine to any occasion.
Ingredients
- 2 cups chopped fresh rhubarb (about 1-inch pieces)
- 1 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Combine chopped rhubarb, water, and lemon juice in a medium saucepan.
- Bring to a boil over medium heat, then reduce to a simmer and cook, stirring occasionally, until the rhubarb breaks down, about 10 minutes.
- Add sugar and continue to simmer, stirring frequently, until the mixture thickens and reaches a gel stage, about 15-20 minutes.
- Remove from heat and stir in vanilla extract and a pinch of salt, if using.
- Transfer the hot jelly into sterilized jars, leaving 1/4-inch headspace, and seal with lids.
- Process jars in a boiling water bath for 10 minutes to ensure proper preservation.
- Allow jars to cool completely before storing; refrigerate after opening.
Notes
Tips: For a firmer set, add 1 teaspoon of pectin. Substitute honey for part of the sugar for a different flavor profile. Store unopened jars in a cool, dark place for up to 1 year. Once opened, keep refrigerated and consume within 3 weeks.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: B
- Method: Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 15 g
- Sodium: 10 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg
Keywords: rhubarb, jelly, preserve, spring, fruit spread