Rhubarb Orange Jelly
Brighten up your pantry with this luscious Rhubarb Orange Jelly, a vibrant and tangy spread that beautifully balances the tartness of rhubarb with the citrusy zing of freshly squeezed orange juice. This homemade jelly recipe uses simple pantry staples like sugar and fruit pectin to create a silky, jewel-toned preserve that's perfect for topping toast, biscuits, or even as a glaze for roast meats. With a harmonious blend of sweet and tart flavors, this jelly comes together in under an hour and is ideal for canning, allowing you to enjoy a taste of summer all year long. Whether you're a seasoned canner or a beginner, this recipe makes it easy to create a stunning homemade jelly with minimal effort and maximum reward.
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Recipe Information
Ingredients
- 4 cups, chopped rhubarb
- 2 cups, freshly squeezed orange juice
- 4 cups sugar
- 1 box (1.75 oz) fruit pectin
- 1 cup water
Instructions
Wash and trim the rhubarb. Chop it into small 1/2-inch pieces.
In a large saucepan, combine the chopped rhubarb, orange juice, and water. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Cook for about 20 minutes, stirring occasionally, until the rhubarb is soft and broken down.
Pour the cooked rhubarb mixture through a fine mesh strainer or cheesecloth into a large bowl. Use the back of a spoon to press the pulp and extract as much liquid as possible. Discard the solids. You should have approximately 4 cups of liquid; if not, add water to make up the difference.
Return the strained rhubarb juice to the saucepan. Stir in the sugar and fruit pectin. Place the saucepan over high heat and bring to a full rolling boil, stirring constantly.
Once the mixture reaches a rolling boil, continue boiling for 1 minute while stirring constantly, then remove from heat.
Immediately ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth, then secure the lids and bands tightly.
Process the jars in a boiling water bath for 10 minutes to seal them. Remove the jars from the water bath and let them cool completely on a kitchen towel or rack.
Once cool, check that the lids are sealed properly by pressing on the center; they should not flex up and down. If any jars did not seal, store them in the refrigerator and use within 2 weeks. Properly sealed jars can be stored in a cool, dark place for up to 1 year.
Nutrition Facts
Calories |
4145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 1014.2 g | 369% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 976.7 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 768 mg | 59% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 3160 mg | 67% | |
*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.
