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rhubarb and apple jelly with apples and rhubarb stalks

Rhubarb and Apple Jelly

Janice Pattie
A delicious pretty pink preserve made simply with rhubarb and apples.
5 from 3 votes
Prep Time 5 minutes
Cook Time 40 minutes
Juice straining time 4 hours
Total Time 4 hours 45 minutes
Course preserves
Cuisine British, Scottish
Servings 56 teaspoons
Calories 93 kcal

Equipment

  • 1 Large saucepan
  • 1 Sharp knife
  • 1 chopping board
  • 1 weighing scales
  • 1 measuring jug
  • 1 colander or seive
  • 1 Large bowl
  • 1 jelly bag or muslin
  • string
  • 1 long wooden spoon
  • 4 glass jam jars with lids
  • 1 ladle or jug
  • 1 jam funnel optional

Ingredients
 

  • 1200 grams rhubarb chopped
  • 600 grams apples roughly chopped
  • 1 litre water
  • 1200 grams sugar (approximately) You need 450 g (1 lb) of sugar for every 600 ml (1 pt) juice

Instructions
 

  • Wash the 1200 g (2½ lb) rhubarb and 600g (1½ lb) apples chop intoo even sized pieces. Leave the peel, core and pips on the apples. Put the fruit into a large pan with 1 litre (1¼ pints) water.
  • Bring the fruit and water to a boil, then turn down and simmer until the fruit is soft.
  • Put a colander or sieve over a large bowl and line it with your jelly bag. I stretch my nylon jelly bag over the edges of my colander to keep it in place. Ladle the fruit pulp and liquid into the jelly bag until it is full.
  • Thread a piece of string through the loops on the jelly bag and secure it to something that will allow it to hang freely above the bowl. I use the door knob on one of my wall mounted kitchen cabinets. Leave the juice to drip through for at least 4 hours or overnight. Do not squeeze the jelly bag.
  • Measure the juice from bowl in a large measuring jug. You will need 450 g (1 lb) of sugar for every 600 ml (1 pt) juice.
  • Pour the juice into a large clean pan and bring to a simmer.
  • Add the sugar and heat gently until the sugar has all dissolved and no crystals (gritty bits) are left.
  • Bring to a rapid (rolling) boil and boil for 15 minutes before testing for set (see notes). If not yet set, then boil again for 5 minutes before testing again.
  • If your jelly is set then skim off any froth on the top of the jelly with a large spoon. This is quite edible but will spoil the look of your clear jelly.
  • Once the jelly is clear it is ready to be ladled into jars.
  • Use a jam/jelly funnel, a jug or a ladle to pour the jelly into sterilsed jam jars and seal with a lid. Leave to cool, the jelly will firm up as it cools.
  • Serve Rhubarb and Apple Jelly with bread, toast, scones and croissants.

Notes

This recipe will make approximately 4 jars of jelly.

The Wrinkle Test

Place some saucers in the fridge before you start making the jam because the cold plate helps speed up the cooling of the jam or jelly for the test.
Take the pan off the heat, and place a spoonful of the hot jelly on the saucer.  Put the saucer in the fridge and leave for 5 minutes.  Then remove the saucer and push your finger across the jam or jelly. 
If there is no wrinkle then return the pan to the heat and boil for a further 5 mintues.  If the jelly wrinkles, you can skim off the froth and pot up your jam or jelly.

Nutrition

Calories: 93kcalCarbohydrates: 24gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 74mgFiber: 1gSugar: 23gVitamin A: 28IUVitamin C: 2mgCalcium: 20mgIron: 0.1mg