Rhubarb and ginger jelly

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Straining Time: 4–6 hours (or overnight)

• Canning Time (Optional): 10 minutes

• Total Time: ~6–8 hours (mostly passive)

• Yield: 4 to 5 half-pint jars (8 oz each)

• Difficulty: Medium

Ingredients

For the Juice:

• 2 lbs fresh rhubarb, chopped (about 6–7 cups)

• 1/4 cup fresh ginger, peeled and sliced

• 5 cups water

• 1/2 cup lemon juice (freshly squeezed)

For the Jelly:

• 4 cups rhubarb-ginger juice (from above)

• 1 box (1.75 oz) fruit pectin (e.g. Sure-Jell)

• 5 cups granulated sugar

• 1–2 tablespoons crystallized ginger, finely chopped (optional for more ginger flavor)

Instructions

1. Make Rhubarb-Ginger Juice

1. In a large pot, combine chopped rhubarb, fresh ginger, lemon juice, and water.

2. Bring to a boil, then simmer for 25 minutes, occasionally mashing the rhubarb.

3. Pour mixture through a cheesecloth-lined strainer or jelly bag set over a large bowl.

4. Let it drain without pressing for 4–6 hours or overnight.

5. You need 4 cups of juice. Add water or apple juice if needed.

2. Cook the Jelly

1. Pour the juice into a large heavy-bottomed pot.

2. Add pectin and bring to a rolling boil, stirring constantly.

3. Stir in all of the sugar at once.

4. Return to a full boil and boil exactly 1 minute while stirring.

5. Optional: Stir in chopped crystallized ginger now.

6. Remove from heat and skim off any foam.

3. Jar the Jelly

• For fresh use: Ladle into sterilized jars, seal, cool, and refrigerate for up to 3 weeks.

• For canning:

  1. Ladle into hot sterilized jars, leaving 1/4″ headspace.

  2. Wipe rims, add lids and rings.

  3. Process in boiling water bath for 10 minutes.

  4. Let cool 12–24 hours. Store sealed jars in pantry for up to 1 year.

Serving Suggestions

• On toast, English muffins, or scones

• As a glaze for chicken or pork

• In jam thumbprint cookies

• With brie, goat cheese, or cream cheese

• Swirled into yogurt or oatmeal

Nutrition (Per Tbsp Approximate)

• Calories: 45 kcal

• Sugar: 11g

• Fat: 0g

• Carbs: 12g

• Fiber: 0g

• Protein: 0g

• Vitamin C: ~2% DV