Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
There’s something special about turning rhubarb into homemade jelly. Every spring, when those pink stalks pop up in my garden, I get excited about pulling out my canning supplies. I started making this jelly years ago when my neighbor shared her abundance of rhubarb, and now it’s become a springtime tradition in our house.
Making jelly might seem tricky if you’ve never tried it before, but trust me – this recipe is perfect for beginners. It only takes a few simple ingredients, and the process is pretty straightforward. Plus, there’s nothing quite like opening a jar of homemade rhubarb jelly in the middle of winter and getting that sweet-tart taste of spring.
My kids call this their “pink toast topping,” and I love how it brings a bit of brightness to our morning routine. Whether you spread it on warm biscuits, swirl it into yogurt, or use it as a filling for thumbprint cookies, this rhubarb jelly is worth the effort.
Why You’ll Love This Rhubarb Jelly
- Simple ingredients – You only need 4 basic ingredients to make this jelly – rhubarb, sugar, pectin, and optional food coloring. No fancy or hard-to-find items required.
- Perfect way to use rhubarb – If you have an abundance of rhubarb in your garden or from the farmers market, this jelly is an excellent way to preserve it and enjoy its unique flavor year-round.
- Great for gifting – Homemade jelly makes a thoughtful gift for friends and family, and this pretty pink spread is sure to impress with its bright flavor and beautiful color.
- Versatile spread – This jelly works wonderfully on morning toast, as a filling for pastries, or even as a glaze for meats – making it a multi-purpose addition to your pantry.
What Kind of Rhubarb Should I Use?
For making jelly, you can use either field-grown or hothouse rhubarb – both types will give you great results. Field-grown rhubarb, which is available in spring and early summer, tends to have a deeper red color and slightly more intense flavor, while hothouse rhubarb is usually lighter pink and a bit milder. When picking your stalks, look for ones that are firm and crisp, with no soft spots or blemishes. While color isn’t necessarily an indicator of ripeness, redder stalks will give your jelly a naturally prettier hue, meaning you might be able to skip the food coloring. Just remember to only use the stalks and discard all leaves since they’re not edible.
Options for Substitutions
When making this jelly, there are some ingredients you can swap and others you’ll need to keep as is:
- Rhubarb: Fresh rhubarb is key to this recipe and can’t be substituted. However, you can use frozen rhubarb if fresh isn’t available – just thaw it completely and drain excess liquid before using.
- Granulated sugar: The exact amount of sugar is important for proper setting and preservation. While you can use cane sugar instead of regular granulated sugar, don’t reduce the amount or use sugar substitutes – they won’t work for proper jelling.
- Liquid pectin: You can use powdered pectin instead of liquid, but you’ll need to change when you add it. Add powdered pectin (2 tablespoons) at the beginning with the rhubarb, before adding sugar. Don’t try to make this without pectin – it won’t set properly.
- Red food coloring: This is totally optional. For a natural pink color, you can add a handful of strawberries or a few raspberries during cooking, though this will slightly change the flavor.
Watch Out for These Mistakes While Cooking
The biggest challenge when making rhubarb jelly is achieving the perfect set – using underripe or overripe rhubarb can affect the natural pectin content, so stick to firm, crisp stalks with a bright pink or red color. A common error is not cooking the rhubarb long enough to release its juices completely – make sure to cook until the chunks are completely broken down and soft, which typically takes about 15-20 minutes. To ensure your jelly sets properly, avoid adjusting the sugar amount (even if it seems like a lot), as the precise sugar-to-pectin ratio is crucial for proper gelling. For the clearest, most beautiful jelly, strain your rhubarb mixture through a fine-mesh sieve or cheesecloth without pressing or squeezing, as this can make your jelly cloudy and affect its texture.
What to Serve With Rhubarb Jelly?
This sweet and tart rhubarb jelly is perfect for your morning toast routine, but there are so many other tasty ways to enjoy it! Spread it on warm scones or English muffins for breakfast, or use it to fill buttery thumbprint cookies for a special treat. I love adding a spoonful to plain yogurt or oatmeal for a fruity kick in the morning. For a quick appetizer, try it on crackers with cream cheese or brie – the combination of tangy rhubarb with creamy cheese is really good.
Storage Instructions
Preserve: Once you’ve filled and properly sealed your jars of rhubarb jelly, they’ll keep well in a cool, dark pantry for up to 18 months. Just remember to check that all the lids have properly sealed before storing – you should hear that satisfying ‘pop’ as they cool!
Keep Fresh: After opening a jar, keep it in the fridge where it will stay good for about 3-4 weeks. I like to write the date I opened it right on the lid with a marker so I don’t forget.
Gift: This jelly makes wonderful homemade gifts! Just add a cute label and maybe a ribbon, and you’ve got a thoughtful present that’ll keep well for over a year. I often make extra batches during rhubarb season specifically for holiday giving.
| Preparation Time | 30-45 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 45-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2150-2450
- Protein: 0-10 g
- Fat: 0-5 g
- Carbohydrates: 540-570 g
Ingredients
- 4.5 to 5 pounds rhubarb (equivalent to 4.5 to 5 quarts), chopped into 1-inch chunks
- 7 cups granulated sugar
- 1 to 2 drops red food coloring, optional
- 2 packets liquid fruit pectin (3 ounces each)
Step 1: Extract Rhubarb Juice
Begin by grinding the rhubarb in a food processor or grinder until it reaches a fine consistency.
Line a strainer with 4 layers of cheesecloth and position it over a bowl.
Place the ground rhubarb into the strainer, cover with the edges of the cheesecloth, and let it stand for 30 minutes, or until the liquid measures about 3-1/2 cups.
Step 2: Prepare the Rhubarb Mixture
Pour the extracted rhubarb juice into a Dutch oven.
Add sugar to the juice and, if desired, include food coloring for visual appeal.
Bring this mixture to a boil over high heat, ensuring to stir constantly to prevent sticking.
Once boiling, add pectin and bring the mixture to a full rolling boil.
Continue to boil for 1 minute, stirring without interruption.
Step 3: Process the Mixture
After boiling, remove the Dutch oven from the heat and let it stand for a few minutes.
Skim off any foam that forms on the surface to ensure a clear final product.
Carefully ladle the hot mixture into prepared hot half-pint jars, leaving 1/4-inch of headspace at the top.
Remove any air bubbles that may be present by gently tapping the jars.
Step 4: Seal the Jars
Wipe the rims of the jars to clean any spills and ensure a good seal.
Center the lids on the jars and screw the bands on until they are fingertip tight.
It’s important not to over-tighten to allow air to escape during processing.
Step 5: Process the Jars
Place the sealed jars into a canner filled with hot water, ensuring the jars are fully submerged.
Bring the water to a boil and process the jars for 10 minutes to ensure proper preservation.
After processing, carefully remove the jars and let them cool undisturbed.
Once cooled, check for seals before storing.
