Jelly

Rhubarb Jelly

Rhubarb Jelly is a low-sugar cooked jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.

Yield: 4 to 5 cups

Ingredients

1 pound trimmed & washed rhubarb stalks (to make 4 cups unsweetened rhubarb juice)
4 cups water
2 teaspoons calcium water
¾ cup up to 2 cups sugar
5 teaspoons Pomona’s Pectin powder

Before You Begin

Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

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Strawberry-Rhubarb Jam

Directions

1) Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.

2) Slice rhubarb stalks crosswise into one-inch pieces. Place rhubarb pieces and water in a sauce pan and bring to a boil over high heat. Cover, reduce heat, and simmer for 15 minutes. Remove from heat.

3) Strain liquid through a fine-mesh strainer into a pitcher or spouted bowl. Press on the solids to extract as much juice as possible.

4) Let juice sit for 20 minutes. The juice will separate, leaving a yellowish sludge at the bottom. Pour off the clear pink liquid into a large measuring cup, leaving the sludge behind. Discard the sludge.

5) Measure 4 cups rhubarb juice into sauce pan.

6) Add calcium water and mix well.

7) Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

8) Bring juice mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jelly comes back up to a boil. Once the jelly returns to a full boil, remove it from the heat.

9) Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).

10) Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)

11) Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.

 

Option: If you want to put lemon juice in your jelly, you can add up to ¼ cup for 4 cups of Rhubarb juice. Add the lemon juice in Step 3.

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