Rhubarb Jelly with Rosewater Twist and Light Floral Notes
Rhubarb jelly is a smooth fruit spread prepared by simmering rhubarb, extracting its juice, and cooking it with sugar and lemon juice until it forms a clear, soft gel.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 3–4 jars 1x
Ingredients
Scale
2 pounds rhubarb, chopped
4 cups water
3 cups granulated sugar
2 tablespoons lemon juice
1 cinnamon stick (optional)
Instructions
- Simmer rhubarb with water until soft.
- Strain juice through fine cloth.
- Measure juice and return to pot.
- Add sugar and lemon juice.
- Boil until gel stage is reached.
- Remove foam and optional spice.
- Pour into jars and cool.
Notes
Strain gently for clear texture. Adjust lemon for firmer set. Store in sealed jars after cooling.