Rhubarb Jelly is a low-sugar cooked jelly made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.
Yield: 4 to 5 cups
Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
Rhubarb Jelly Ingredients
1 pound trimmed & washed rhubarb stalks (to make 4 cups unsweetened rhubarb juice)
4 cups water
2 teaspoons calcium water
¾ cup up to 2 cups sugar
5 teaspoons Pomona’s Pectin powder
Rhubarb Jelly Directions
1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
2. Slice rhubarb stalks crosswise into one-inch pieces. Place rhubarb pieces and water in a sauce pan and bring to a boil over high heat. Cover, reduce heat, and simmer for 15 minutes. Remove from heat.
3. Strain liquid through a fine-mesh strainer into a pitcher or spouted bowl. Press on the solids to extract as much juice as possible.
4. Let juice sit for 20 minutes. The juice will separate, leaving a yellowish sludge at the bottom. Pour off the clear pink liquid into a large measuring cup, leaving the sludge behind. Discard the sludge.
2. Measure 4 cups rhubarb juice into sauce pan.
3. Add calcium water and mix well.
4. Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
5. Bring juice mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jelly comes back up to a boil. Once the jelly returns to a full boil, remove it from the heat.
6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.
Option: If you want to put lemon juice in your jelly, you can add up to ¼ cup for 4 cups of Rhubarb juice. Add the lemon juice in Step 3.
For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.
Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.