Rhubarb Raz Jelly
Capture the vibrant essence of summer with this homemade Rhubarb Raz Jelly, a delightful spread that blends the tartness of fresh rhubarb with the sweet, bright flavor of juicy raspberries. Perfect for slathering on toast, pairing with desserts, or adding a fruity touch to your favorite recipes, this jelly is as versatile as it is delicious. Made with simple, wholesome ingredients like fresh or frozen raspberries, granulated sugar, and a splash of zesty lemon juice, this recipe strikes the ideal balance of sweet and tangy. Using liquid pectin ensures a perfect jelly consistency, while the easy-to-follow method includes tips for achieving a crystal-clear jelly and properly sealing jars for long-lasting freshness. Whether you’re new to canning or a seasoned pro, this Rhubarb Raspberry Jelly (a.k.a. Rhubarb Raz Jelly) is a vibrant and rewarding way to preserve the season's best flavors.
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Recipe Information
Ingredients
- 4 cups rhubarb (fresh, chopped)
- 2 cups raspberries (fresh or frozen)
- 4 cups granulated sugar
- 1 packet liquid pectin
- 1 cup water
- 2 tablespoons lemon juice
Instructions
Wash the rhubarb stalks and trim off any leaves. Chop the stalks into small, even pieces.
In a large saucepan, combine the chopped rhubarb, raspberries, and water. Bring the mixture to a boil over medium-high heat.
Reduce the heat to medium and let the mixture simmer for 10-15 minutes, stirring occasionally, until the rhubarb is soft and the raspberries have broken down.
Strain the mixture through a fine-mesh sieve or cheesecloth into a large bowl, pressing down to extract as much juice as possible. Discard the solids.
Measure the strained juice. You should have about 4 cups. If not, add a bit of water to make up the difference.
Pour the juice back into the saucepan and add the granulated sugar and lemon juice. Stir to dissolve the sugar.
Return the saucepan to the stove and bring the mixture to a full rolling boil over high heat, stirring occasionally.
Stir in the liquid pectin. Boil the mixture for 2-3 minutes, continuing to stir.
Remove the saucepan from the heat and skim off any foam from the surface using a spoon.
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth and seal with sterilized lids and rings.
Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly. Adjust processing time based on your altitude if necessary.
Remove the jars from the water bath and let them cool completely on a towel-lined counter. Check the seals by pressing down on the lids; they should not flex.
Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate any opened jars and consume within 3 weeks.
Nutrition Facts
Calories |
30769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 6% | |
| Saturated Fat | 2.7 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 316 mg | 2% | |
| Total Carbohydrate | 7955.9 g | 322% | |
| Dietary Fiber | 375.3 g | 149% | |
| Total Sugars | 7436.0 g | ||
| Protein | 100.6 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5792 mg | 50% | |
| Iron | 39.5 mg | 24% | |
| Potassium | 22141 mg | 52% | |
*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.
