Rhubarb Cherry Refrigerator or Freezer Jelly
Capture the essence of summer with this vibrant Rhubarb Cherry Refrigerator or Freezer Jelly, a no-fuss spread bursting with sweet-tart flavor! Made with fresh rhubarb, juicy cherries, and a hint of lemon, this recipe is the perfect balance of tangy and sweet. The simplicity of instant pectin ensures a quick set without the need for lengthy boiling, while the make-ahead convenience of refrigeration or freezing preserves this delicious treat for weeks. Whether slathered onto warm buttered toast, dolloped over creamy yogurt, or used as a topping for desserts, this homemade jelly is a versatile and irresistible addition to any pantry. Plus, it’s easy enough for beginners and a delightful project for seasoned home cooks!
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Recipe Information
Ingredients
- 4 cups Fresh rhubarb, chopped
- 2 cups Pitted cherries (fresh or frozen)
- 4 cups Granulated sugar
- 1 cup Water
- 1.75 ounces Instant pectin
- 2 tablespoons Fresh lemon juice
Instructions
In a medium-sized saucepan, combine the chopped rhubarb, cherries, and water.
Bring the mixture to a gentle simmer over medium heat and cook for about 10 minutes, or until the rhubarb has softened and broken down.
Remove the saucepan from heat and let the mixture cool slightly.
Using a blender or food processor, carefully puree the rhubarb and cherry mixture until smooth.
Pour the puree through a fine mesh strainer into a large bowl to remove any solids, pressing gently with a spatula to extract as much liquid as possible.
Stir in lemon juice and granulated sugar into the strained puree. Mix well until the sugar is completely dissolved.
Gradually add the instant pectin to the mixture, whisking continuously to ensure it is fully incorporated and no clumps remain.
Let the jelly mixture sit for 5 minutes to allow the pectin to activate and thicken slightly.
Transfer the jelly into clean, airtight jars or freezer-safe containers, leaving about 1/2 inch of space at the top for expansion if freezing.
Seal the containers tightly and store in the refrigerator for up to 3 weeks or in the freezer for up to 6 months.
Before using, allow frozen jelly to thaw in the refrigerator. Stir gently before serving.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 117.5 g | 43% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 108.1 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 319 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
