Ingredients for Rhubarb Raz Jelly
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How to Make Rhubarb Raz Jelly
- Wash and chop the rhubarb into 1/2-inch pieces.
- Combine the rhubarb, raspberries, sugar, water, and pectin in a large, heavy-bottomed saucepan.
- Bring the mixture to a rolling boil over high heat, stirring constantly.
- Once boiling, continue to boil hard for 1 minute, stirring constantly to prevent scorching.
- Remove from heat and skim off any foam.
- Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace.
- Wipe the rims of the jars clean, and seal with lids and rings.
- Process the jars in a boiling water bath for 10 minutes (adjust time based on altitude – consult a canning guide for specifics).
- Remove jars from the canner and let them cool completely. You should hear a ‘pop’ sound as the jars seal.
- Check seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed! Store sealed jars in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
905g
Fat
0g
Carbs
78g
