2H+20'
4-5 Jars
easyRHUBARB JUICE:
2 lbs rhubarb (1/2 cm cubes)
4 cups water
FOR FULL SUGAR RHUBARB JELLY:
4 cups rhubarb juice
6 cups sugar
6 tbsp pectin
Place the rhubarb cubes and water in a saucepan. Bring the mixture to a hard boil and then turn the heat down to a simmer.
Simmer for about 20 minutes, until the rhubarb has completely fallen apart.
Pour the rhubarb mixture into a fine-mesh strainer and let it drain until you’ve collected 4 cups of juice (2-4 hours).
Pour the rhubarb juice back into a saucepan and bring it to a boil.
Add the pectin and sugar and boil hard for 1-2 minutes, stirring constantly.
Turn off the heat and then pour the finished rhubarb jelly into prepared jars, leaving 2/3 cm headspace.
Store the preserve in the refrigerator (or freezer) for immediate use, or process in a water bath canner for 10 minutes for a shelf-stable rhubarb jelly.
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