Rhubarb Jelly

READY IN: 40mins




  • prepare juice by placing rhubarb and water in a large stainless steel saucepan on high heat.
  • bring to a boil then simmer for 5 minutes, then remove from heat.
  • pour through a strainer lined with cheesecloth, then tie up the rhubarb pulp into a "bag" and hang to drip overnight.
  • clean jars, lids and rings in hot, soapy water. put jars in cannng kettle and bring to a boil. put lids and rings in a bowl of very hot water.
  • measure juice. you should have 850 mL, if not add water to reach desired amount.
  • combine juice and sugar in a large stainless steel saucepan, mixing well.
  • add butter, to reduce foaming.
  • bring juice and sugar to a full rolling boil over high heat.
  • add liquid pectin, squeezing pouches until totally empty.
  • continue to boil for 1 full minute, then remove from heat.
  • skim foam from jelly.
  • pour into 250 mL jars to 1 cm from rim, wipe tops if necessary.
  • seal with lid, tighten ring fingertip tight.
  • bring canning kettle back to a boil, process for 10 minutes.
  • remove from water and place on a towel to stand for 24 hours. Enjoy!