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.
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.
Servings 5 cups
- 1 pound trimmed & washed rhubarb stalks to make 4 cups unsweetened rhubarb juice
- 4 cups water
- 2 teaspoons calcium water see step #1
- ¾ cup up to 2 cups sugar
- 5 teaspoons Pomona’s Pectin mixed with sweetener
- 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.
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
- 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.
- Strain liquid through a fine-mesh strainer into a pitcher or spouted bowl. Press on the solids to extract as much juice as possible.
- 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.
- Measure 4 cups rhubarb juice into sauce pan.
- Add calcium water and mix well.
- Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
- 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.
- Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.