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Turn fresh rhubarb into sweet homemade jelly with this simple step-by-step recipe. Great for beginner canners and perfect for stocking your pantry with jars of spring flavor.

Rhubarb Jelly for Canning

Easy homemade rhubarb jelly recipe for water bath canning. A beautiful pink jelly with sweet-tart flavor that’s perfect for toast, biscuits, gifts, and desserts.

Course Dessert
Cuisine American
Keyword canning, jelly, rhubarb
Prep Time 25 minutes
Cook Time 25 minutes
Servings 3 pints

Ingredients

  • 2 pounds rhubarb chopped
  • 4 cups water
  • 1 box powdered pectin
  • 6 cups granulated sugar

Instructions

  1. Wash rhubarb and chop into small pieces.
  2. Place rhubarb and water in a large saucepan or stockpot.
  3. Bring to a simmer over medium heat.
  4. Cook for 10 to 15 minutes, until rhubarb is soft.
  5. Mash gently with a potato masher to release juice.
  6. Pour mixture through a jelly bag or fine mesh strainer lined with cheesecloth.
  7. Let drain for 2 hours or overnight.
  8. Do not squeeze the pulp if you want clear jelly.
  9. Measure 6 cups strained juice. Add water if needed.
  10. Pour juice into a clean large pot.
  11. Stir in powdered pectin.
  12. Bring to a full rolling boil over high heat.
  13. Add sugar all at once and stir until dissolved.
  14. Return to a hard rolling boil and boil for 1 minute.
  15. Remove from heat and skim foam if needed.
  16. Ladle hot jelly into hot prepared jars.
  17. Leave 1/4 inch headspace.
  18. Wipe rims clean.
  19. Apply lids and rings finger tight.
  20. Process in boiling water bath for 10 minutes.
  21. Remove jars and cool undisturbed for 12 hours.
  22. Check seals before storing.

Recipe Notes

Jelly may take 24 to 48 hours to fully set.
Store sealed jars in a cool, dark place for 1 to 2 years.
Refrigerate after opening.
Refrigerate any unsealed jars and use first.
Frozen rhubarb may be used.