Rhubarb Jelly Easy Canning Recipe

Instructions

1. Prepare your canning equipment by sterilizing the jars, lids, and bands in boiling water. Set them aside to dry on a clean towel.

2. In a large saucepan, combine the chopped rhubarb with the lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and becomes soft.

3. Once the rhubarb is soft, use a potato masher or immersion blender to mash or puree the mixture to your desired consistency.

4. Add the powdered pectin to the rhubarb mixture and stir well to combine.

5. Bring the rhubarb mixture to a rolling boil over high heat, stirring constantly to prevent sticking.

6. Gradually add the granulated sugar to the boiling mixture, stirring continuously until the sugar has dissolved completely.

7. Continue to cook the mixture at a rolling boil for 1-2 minutes, skimming off any foam that forms on the surface.

8. Perform a gel test by placing a small amount of the rhubarb mixture on a chilled plate. If it gels and wrinkles when pushed with your finger, it's ready.

9. Remove the rhubarb jelly from the heat and quickly skim off any remaining foam.

10. Carefully ladle the hot jelly into the sterilized jars, leaving 1/4 inch of headspace at the top.

11. Wipe the jar rims with a clean, damp cloth to remove any residue.

12. Place the lids on the jars and tighten the bands fingertip tight.

13. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.

14. Remove the jars from the water bath and let them cool on a towel-lined countertop.

15. Once the jars have cooled, check the seals by pressing on the center of the lids. If they do not flex, the jars are sealed.

16. Label the jars with the date and store in a cool, dark place for up to one year.