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Low Sugar Rhubarb Jelly

This low sugar rhubarb jelly is a bright, tangy spread that captures the unique flavor of fresh rhubarb with a lighter touch of sweetness. Perfect for those looking to reduce sugar without sacrificing taste, it's a refreshing addition to toast, yogurt, or cheese boards.
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Prep Time 1 hour
Cook Time 20 minutes
Canning Time 10 minutes

Equipment

  • water bath canner
  • Canning Tools

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

Instructions
 

  • Wash and chop rhubarb. If using frozen rhubarb, do not let it thaw first and reduce the water to about 3/4 cup.
  • Measure 8 cups of rhubarb into a pot and add about 1 cup of water. Bring to a boil and let simmer for 15-20 minutes. Mash the rhubarb during cooking to help it release the 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.
  • While the rhubarb juice is draining, prepare jars, lids, and rings by washing them.
  • You should get 4 cups of rhubarb juice. If needed, add up to 1/2 cup water. Adding more water might affect the setting of your 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.
  • 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 back to a rolling boil for 1 minute. Remove from heat.
  • Prepare 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 to cool for 24 hours without being disturbed. Check the seals by removing the rings and gently pull the lids. Lids should not come off or pop up and down. If the jars are sealed, store them for later use. If they came off, store the jelly in the refrigerator and use within 3 weeks.