Low Sugar Rhubarb Jelly Recipe with Easy Canning Instructions

Name: Low Sugar Rhubarb Jelly
Prep time: 60 min
Cook time: 20 min
Ingredients: 8 cups rhubarb (fresh or frozen (do not thaw)); 1 cup water; 1 box low or no sugar sure jel; 3 cups sugar; 1/2 tsp butter

This Low-Sugar Rhubarb Jelly recipe is a great way to use up that rhubarb this spring and summer! It has such a unique, tart flavor that you will love on your toast or English muffins. For more homemade jelly recipes, take a look at these 12 Jam and Jelly Recipes for Beginners.

Made with fresh rhubarb juice, sugar, and powdered pectin, this simple recipe will become a favorite during rhubarb season and beyond. Perfect to store for later in the year or give as a sweet gift.

Typically, jams and jellies are made with a lot of sugar, even in homemade recipes. This recipe uses less sugar and still tastes amazing!

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low sugar rhubarb jelly, chopped rhubarb

This easy-to-follow recipe will take you through how to make fresh rhubarb juice with your fresh or frozen rhubarb, along with how to make and can your jelly for safe storage!

What You’ll Need for Rhubarb Jelly

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Rhubarb – The main ingredient in our low-sugar rhubarb jelly! You can use fresh or frozen rhubarb, but if you’re using frozen, do not thaw first.
Water – You’ll need some water added to the rhubarb to boil some of the natural juices out. You don’t want to add too much water or it will not taste as strong, and the water may affect the gel of the jelly.
Sugar – I love to use organic, raw sugar. Sugar in jam and jelly recipes helps the pectin do its job, and it acts as a preservative so your jelly stays good long term.
Butter – An optional ingredient that I like to add to jams and jellies to decrease foaming.
Low Sugar Pectin – 1 box low or no-sugar Sure Jell pectin. You can use other low-sugar pectins for this recipe, too. Pectin will help the jelly gel correctly, even if the fruit doesn’t contain natural pectin.

Tools for Canning

Water Bath Canner – In order to make your jelly shelf stable, you need a water bath canner. This is one that’s similar to the one I use! You can also can pickles, tomatoes, and other acidic foods with a water bath canner.
Canning Tools – Canning tools like a jar lifter, funnel, tongs, and more are so helpful when you’re canning. You can get away with canning without them, but it’s more difficult. Good tools make things a lot easier.
Measuring Cups
Stainless steel funnel – Most canning tool sets come with a plastic funnel, but I upgraded to a stainless steel one because I’m trying to reduce how much plastic I’m using in the kitchen. This is a great option for a stainless steel funnel.
Half-Pint Jars – I don’t usually buy these from Amazon because they are a lot more expensive, so look for them at Walmart, Farm and Fleet, Menards, etc.
Lids and Rings for jars – You should use new lids every time you can something new to ensure you get a proper seal.

I used to think making jelly out of rhubarb (or any fruit that I was growing myself) was a waste because it takes so much fruit to make enough juice, but this rhubarb jelly changed my mind! If you have plenty of rhubarb and have already made a Rhubarb Pie, don’t skip this recipe!

How to Make Rhubarb Juice

Wash and chop rhubarb. If you’re using frozen rhubarb, do not let it thaw first and reduce the water to about 3/4 cup. The frozen rhubarb will release more water and you don’t want your jelly to be too watered down.

Measure 8 cups of rhubarb into a pot and add about 1 cup of water (3/4 if using frozen). Bring to a boil and let simmer for 15-20 minutes. Mash the rhubarb during cooking to help it release its juices.

Strain the rhubarb using a cheesecloth and allow the juice to drip into a bowl for 30+ minutes. You can squeeze the rhubarb if you want more juice, but it might not be as clear as if you let it drip.

How to Make Low-Sugar Rhubarb Jelly

While the rhubarb juice is draining, prepare jars, lids, and rings by washing them.

You need 4 cups of rhubarb juice. If needed, add up to 1/2 cup water. Adding more water might affect the setting of your jelly.

squeezing rhubarb juice for low sugar rhubarb jelly

Combine 1/4 cup sugar with a box of low or no-sugar Sure-Jell. Heat the juice over high heat. Pour in the sugar mixture and stir until dissolved. The reason we mix some of the pectin with sugar is to help it dissolve in the juice and avoid clumping.

Add 1/2 tsp butter to help reduce foaming. Bring the mixture to a rolling boil (a boil that can’t be stirred down) over high heat, stirring constantly.

Add the remaining sugar and bring the mixture back to a rolling boil for 1 minute. Remove from heat.

ladling low sugar rhubarb jelly into jars

How to Water Bath Can Jelly

Prepare the canner by adding water and heating so the water is hot when you add the jelly jars.

Ladle the jelly into hot jars, leaving 1/4 inch of head space. Wipe the rims and put the lid in the center of the jar. Put the ring on and make it fingertip-tight.

Place the jars in your water bath canner and cover with 1-2 inches of water. Put the lid on the canner and bring the water to a boil. Boil for 10 minutes. Once the timer goes off, let the jars sit in the water for 5 minutes with the canner lid off.

Remove the jars and allow them to cool for 24 hours without being disturbed. Check the seals by removing the rings and gently pulling the lids. Lids should not come off or pop up and down. If the jars are sealed, store them for later use. If the lids come off, store the jelly in the refrigerator and use it within 3 weeks.

Sometimes jelly doesn’t cooperate. If you’re jelly didn’t set, don’t fret! You can Rebatch your Jelly by following the instructions here. It happens to the best of us.

FAQs about Rhubarb Jelly

Can I use frozen rhubarb?

Yes, do not thaw first and only add 3/4 cup water instead of 1 cup.

Do I peel rhubarb before making jelly?

No, the skin adds flavor and color to your rhubarb jelly. Just cut off the ends and any bad parts.

Do I have to use pectin for jelly?

You don’t always have to use pectin for your jelly recipes when the fruit contains a good amount of natural pectin. Underripe rhubarb does contain natural pectin but to make sure you have a stable jelly that you don’t have to boil for a long time, using added pectin is the way to go.

Do I have to sanitize the jars before canning?

If the processing time for the recipe is 10 minutes or longer, you do not need to sterilize the jars. You should still wash the jars and lids to ensure they are clean. If the processing time is less than 10 minutes, you do need to sterilize your jars by boiling them for 10 minutes or running them through the dishwasher.

How long does homemade jelly last?

If the jelly is sealed properly, it can last up to about 1 year in a cool, dark place. Once it is opened, it will stay good for about 3-4 weeks.

Can I reduce the sugar in a jam or jelly recipe?

It’s important to follow the recipe guidelines when it comes to adding sugar. If you reduce the sugar amount too much, your jelly will not set. If you want to use less sugar, make sure you follow a low or no-sugar pectin recipe.

How to fix jelly that didn’t set.

Some reasons that jelly doesn’t set include not enough sugar, not enough pectin, too much water in the juice, or not long enough cooking time. If your jelly didn’t set properly, you can rebatch it by adding more sugar and pectin.

Can I mix other fruit with my rhubarb jelly?

Yes you can mix in other fruit juices in with your rhubarb juice for jelly. If you add other juices you have to be mindful of the acidity level of your jelly so it is safe for canning. Add 2-3 Tbsp of lemon juice per 4 cups of juice to make sure the acidity level is correct.

More Rhubarb Recipes

We look forward to rhubarb season all year long and we make as many fresh recipes as possible before freezing the rest of the rhubarb and saving it for later! Check out some of my favorite rhubarb recipes:

Grab these recipes to save for later! You are going to love them.

I hope you enjoy this low sugar rhubarb jelly recipe. Less sugar, more flavor!