This easy to make Rhubarb Jelly Recipe is refreshingly tart in flavour.
If you are searching for the best cooked/canned rhubarb jelly recipe using liquid pectin, you have just found a great one!
4 cups rhubarb, chopped into, small, 1/2" pieces
1 1/2 cups water
3 1/2 cups granulated sugar
1 pouch (85 ml) liquid pectin (example: Bernardin)
1/2 tsp. butter or margarine
In a large pan, combine the rhubarb and water.
Bring to a boil, then simmer for about 10 minutes, and remove from heat.
Process the above mixture through a jelly bag strainer, allowing juice to drip for about 7 - 8 hours, or overnight.
Measure juice, and if necessary, add water to yield 1 3/4 cups (425ml) rhubarb juice.
Place 3 clean 250 or 236 ml jars, on a rack, in a boiling water canner, and fill with water. Cover and boil hard for 10 minutes to sterilize the jars.
Boil the discs for 5 minutes to soften the sealing compound.
Keep jars and sealing discs hot until ready to use.
In a large, deep, non reactive pan, combine the rhubarb juice and all the sugar, and mix well to combine.
To reduce foaming, add the butter or margarine.
Over high heat, bring the mixture to a full rolling boil that cannot be stirred down.
Add the entire liquid pectin pouch.
Remove from heat, and quickly skim off foam, if necessary.
Immediately pour the jelly into the hot jars, leaving about
1/4" headspace at the top of the jar.
If necessary, wipe the rim of the jar to remove any food
Add the hot sealing discs on top, and screw band down
until fingertip tight.
Return the jelly filled jar to the rack in the canner.
Repeat the above process for the remaining jelly.
Cover canner, return water to a boil. Process the jelly - boil the filled jars for 10 minutes, or as per manufacturer's instructions, and then remove jars.
Cool, undisturbed, for 24 hours.
Store in a cool, dark place.
After opening, jam must be stored in the refrigerator.
Makes approx. 3 jars. (250 ml. size) of DELICIOUS,
See Also: The Basics of Boiling Water Bath Canning
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