Recipe Information
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Yield: About 3 to 4 small jars
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Prep Time: 20 minutes
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Cooking Time: About 45 minutes plus straining
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Difficulty: Beginner friendly
Ingredients
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1.6 kg fresh rhubarb stalks, trimmed and chopped
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1.5 litres cold water
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Juice of 1 lemon
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Granulated sugar (measured after straining)
Step-by-Step Method
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Cook the rhubarb
Place the chopped rhubarb and water into a large saucepan. Bring slowly to the boil, then reduce to a steady simmer. Cook for 35 to 40 minutes until the rhubarb has completely softened and broken down. -
Strain the juice
Pour the cooked rhubarb into a jelly bag or a muslin-lined sieve set over a bowl. Leave to drip for at least 4 hours or overnight. Do not squeeze the pulp, as this will cloud the jelly. -
Measure and sweeten
Measure the strained juice. For every 600 ml of juice, add 450 g granulated sugar and the lemon juice. Pour everything into a clean saucepan. -
Boil to setting point
Heat gently, stirring until the sugar has fully dissolved. Increase the heat and boil rapidly for 10 to 12 minutes. Test for set using the chilled plate test. The jelly is ready when it wrinkles lightly when pushed. -
Jar the jelly
Remove from the heat, skim off any surface foam, then pour into warm sterilised jars. Seal immediately.
Practical Tips
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Young, tender rhubarb gives the clearest colour and cleanest flavour.
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The jelly will look pale while hot but will deepen slightly as it cools.
Serving Suggestions
Lovely on toast, spooned over yogurt, or served with rich desserts and soft cheeses.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 10 months. Once opened, refrigerate and use within 3 weeks.
