Delicious Homemade Rhubarb-Cherry Jelly Recipe

Experience a burst of tangy and sweet flavors with this homemade rhubarb-cherry jelly recipe. Made with fresh rhubarb and cherries, this jelly is perfect for spreading on toast, muffins, or using as a topping for desserts. The bright red color and refreshing taste will make this jelly a favorite among friends and family. Prepare this recipe in just a few simple steps and enjoy the delightful taste of summer all year round.

Ingredients

• 4 cups of rhubarb, chopped
• 2 cups of cherries, pitted and halved
• 4 cups of granulated sugar
• 1 package of powdered fruit pectin
• 1 tablespoon of lemon juice

Directions

1. In a large pot, combine the chopped rhubarb and cherries.
2. Place the pot over medium heat and cook the fruits until they become soft and release their juices. Stir occasionally to prevent sticking.
3. Once the fruits are soft, use a potato masher to crush them and extract all the juice. Alternatively, transfer the fruits to a blender or food processor and blend until smooth.
4. Pour the fruit mixture into a jelly bag or cheesecloth-lined sieve set over a large bowl. Allow the juice to drip through for at least 2 hours or until you have collected 3 cups of juice. Do not squeeze the bag or cloth, as this can make the jelly cloudy.
5. In a separate pot, combine the collected juice, granulated sugar, powdered fruit pectin, and lemon juice.
6. Stir the mixture well and bring it to a rolling boil over high heat, stirring constantly to dissolve the sugar and pectin.
7. Boil the mixture for 1 minute, then remove it from the heat.
8. Skim off any foam that may have formed on the surface of the jelly using a metal spoon.
9. Ladle the hot jelly into sterilized jars, leaving about 1/4-inch space at the top. Wipe the jar rims to remove any residue and ensure a proper seal.
10. Place the lids on the jars and process them in a boiling water bath for 10 minutes to ensure proper preservation.
11. Remove the jars from the water bath and let them cool undisturbed for 24 hours.
12. Check the seals on the jars by pressing down on the center of the lids. They should not pop back. If any jar has not sealed properly, store it in the refrigerator and consume it within a few weeks.
13. Store the properly sealed jars of rhubarb-cherry jelly in a cool, dark place for up to 1 year. Refrigerate after opening.

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