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🍽️ Homemade Rhubarb Jelly with Cinnamon

1061 kcal · 30 min · 4 servings

Homemade Rhubarb Jelly with Cinnamon Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the rhubarb and remove the leaves and stringy fibers.
  2. 2. Cut the rhubarb into small pieces.
  3. 3. Place the rhubarb pieces in a pot and add only a small amount of water.
  4. 4. Cook the rhubarb without sugar until it is soft.
  5. 5. Line a sieve with a clean kitchen towel and place it over a bowl.
  6. 6. Pour the cooked rhubarb mixture through the cloth to strain the juice.
  7. 7. Allow the extracted rhubarb juice to cool down completely.
  8. 8. Measure exactly 3/4 liter of the cold juice.
  9. 9. Add the measured juice, pectin sugar, and a cinnamon stick to a pot.
  10. 10. Heat the mixture while stirring constantly until it boils.
  11. 11. Let the jelly bubble and boil for another 4 minutes over medium heat.
  12. 12. Remove the cinnamon stick from the pot and discard it.
  13. 13. Rinse the jam jars with hot water and keep them hot.
  14. 14. Fill the hot jelly immediately into the prepared jars.
  15. 15. Seal the jars tightly with the lids.
  16. 16. Place the sealed jars upside down on their lids for 15 minutes.
  17. 17. Then let the jars cool down in an upright position.

Nutrition per serving