Rhubarb and ginger jelly
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Prep Time: 15 minutes
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Cook Time: 45 minutes
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Straining Time: 4–6 hours (or overnight)
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Canning Time (Optional): 10 minutes
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Total Time: ~6–8 hours (mostly passive)
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Yield: 4 to 5 half-pint jars (8 oz each)
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Difficulty: Medium
Ingredients
For the Juice:
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2 lbs fresh rhubarb, chopped (about 6–7 cups)
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1/4 cup fresh ginger, peeled and sliced
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5 cups water
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1/2 cup lemon juice (freshly squeezed)
For the Jelly:
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4 cups rhubarb-ginger juice (from above)
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1 box (1.75 oz) fruit pectin (e.g. Sure-Jell)
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5 cups granulated sugar
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1–2 tablespoons crystallized ginger, finely chopped (optional for more ginger flavor)
Instructions
1. Make Rhubarb-Ginger Juice
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In a large pot, combine chopped rhubarb, fresh ginger, lemon juice, and water.
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Bring to a boil, then simmer for 25 minutes, occasionally mashing the rhubarb.
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Pour mixture through a cheesecloth-lined strainer or jelly bag set over a large bowl.
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Let it drain without pressing for 4–6 hours or overnight.
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You need 4 cups of juice. Add water or apple juice if needed.
2. Cook the Jelly
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Pour the juice into a large heavy-bottomed pot.
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Add pectin and bring to a rolling boil, stirring constantly.
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Stir in all of the sugar at once.
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Return to a full boil and boil exactly 1 minute while stirring.
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Optional: Stir in chopped crystallized ginger now.
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Remove from heat and skim off any foam.
3. Jar the Jelly
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For fresh use: Ladle into sterilized jars, seal, cool, and refrigerate for up to 3 weeks.
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For canning:
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Ladle into hot sterilized jars, leaving 1/4″ headspace.
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Wipe rims, add lids and rings.
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Process in boiling water bath for 10 minutes.
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Let cool 12–24 hours. Store sealed jars in pantry for up to 1 year.
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Serving Suggestions
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On toast, English muffins, or scones
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As a glaze for chicken or pork
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In jam thumbprint cookies
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With brie, goat cheese, or cream cheese
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Swirled into yogurt or oatmeal
Nutrition (Per Tbsp Approximate)
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Calories: 45 kcal
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Sugar: 11g
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Fat: 0g
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Carbs: 12g
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Fiber: 0g
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Protein: 0g
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Vitamin C: ~2% DV
