RHUBARB JAM RECIPE WITH PECTIN
Made with Pectin
2H+20'
4-5 Jars
easy
Ingredients

RHUBARB 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

The recipe is
Gluten Free
Halal
Kosher
Vegan
Vegetarian
Method

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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