Rhubarb and Apple Jelly is a pretty pink preserve that’s simply made with rhubarb and apples. Enjoy the delicious flavour of rhubarb in a sweet clear jelly that’s ideal to spread on bread, scones and croissants.
Why should I make Rhubarb and Apple Jelly?
I’m a big fan of anything with rhubarb in it and it makes fantastic jam. The joy of making a jelly is that, not only are there are no bits in it, but also that there is no peeling or coring of the apples. In fact, you want to include the skin, cores and pips because that is where you find most of the pectin that helps set the jelly.
What is the difference between jelly and jam?
Jam and jelly are both preserves made with fruit and sugar. In the UK jam is a preserve with whole pieces of fruit in it, like this recipe for Rhubarb and Strawberry Jam. Jelly is made with strained juice with no pulp or pieces of fruit.
In the US all fruit preserves are generally called jelly whether they contain pieces of whole fruit in them or not.
What ingredients do I need to make Rhubarb and Apple Jelly?
You only need a few ingredients to make this delicious jelly. Here is what you will need:
- Rhubarb
- Apples
- Water
- Sugar
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions
What is Rhubarb?
Rhubarb is actually a vegetable that is mainly served as a fruit. I know it seems strange but when you think that tomatoes are a fruit and we serve them as a vegetable, it’s really not quite so strange after all!
Rhubarb is a hardy perennial plant that is easy to grow find out more about growing rhubarb from the Royal Horticultural Society. Rhubarb has edible pink, red, or pale green stems and large dark green leaves. You can safely compost rhubarb leaves but do not eat them as they are poisonous.
Rhubarb has a tart flavour and is really too sharp to eat raw, but combine it with sugar and other ingredients and it has a delicious tangy taste that is ideal in desserts.
What kind of rhubarb should I use for Rhubarb and Apple Jelly?
There are two kinds of rhubarb. Forced rhubarb is grown in the dark and produces pale pink stems that are sweet and tender.
Garden rhubarb is more robust and I recommend that you choose this for your Rhubarb and Apple Jelly. Choose young stems that are about 2cm (1/2 inch) thick and those that are either deep pink or dark red so that they will pass on that colour to your jelly.
What kind of apples do I need to make Rhubarb and Apple Jelly?
I use the apples from my apple tree which are Discovery apples. If you are buying apples then it’s best to have a combination of sour apples like Bramley Seedlings or Granny Smiths, and sweeter apples like Braeburn Gala or Honeycrisp.
What kind of sugar should I use?
I use ordinary granulated sugar from the supermarket. If you plan to enter your jelly in a show, you can buy preserving sugar which has larger crystals that dissolve more slowly and create less froth on top of the jam.
However, be careful when buying preserving sugar. There is a specific type of Jam Sugar which is different and has added pectin and gelling agents.
What equipment do I need to make jelly?
You will probably have most of the things you need to hand in your kitchen. Here is what you need:
- Large pan
- Knife
- Chopping board
- Weighing scales
- Measuring Jug
- Colander or sieve
- Wooden spoon
- Jelly Bag or muslin
- String
- Large bowl
- Ladle
- Jam Funnel (optional)
- Glass jam jars with lids
I don’t have a jelly bag, what can I use instead?
If you plan to make a lot of jelly then it’s definitely worth buying a jelly bag. You can get nylon jelly bags for a few pounds and they last for many years. If you don’t have a jelly bag then you can use a new clean pair of tights stretched across a colander, a fine muslin cloth or some clean j cloths.
Tip: Don’t be tempted to squeeze the jelly bag or your liquid and then your jelly will be cloudy.
Do I need pectin to make Rhubarb and Apple Jelly?
Pectin is the ingredient that makes jam set or gel. All fruit has some pectin, but some fruits are high in pectin and others have hardly any. Rhubarb is low in pectin but apples are high in pectin and have enough pectin to make this jelly set to a perfect wobble!
How should I store the jelly?
Store the sealed sterilised jam jars in a cool larder or cupboard. A lot depends on where you live in the world and how warm or humid your climate is. However, once the jelly is opened I tend to keep it in the fridge unless it is going to be used quickly.
How long can I keep Rhubarb and Apple Jelly?
You can keep sterilised sealed jars of Rhubarb and Apple Jelly for up to 12 months without any deterioration in quality. You can keep the jam longer than that and it will still be edible but you may lose some colour and sometimes it shrinks inside the jar.
How do I sterilise jam jars?
There are many different ways to sterilise jam jars including putting them in a hot wash in the dishwasher. This is how I sterilise my jam jars:
- Wash and rinse the glass jars and metal lids
- Put the wet glass jars on a baking tray upside down.
- Place in the oven at 150C before you start to make the jelly. The water creates steam which helps to sterilise the jars.
- Pour boiling water from the kettle over the lids then drain and leave to dry on kitchen paper.
- Take the jars out of the oven and fill them with the hot jelly, then put on the lids.
- When the jars have cooled check that the lids are tight and tighten further if needed.
How do I know when my jelly is ready?
There are many different ways to test whether jam and jelly are ready. Some people use a jam thermometer others swear by the drip test. I like to use the wrinkle test, here is what you need to do:
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 put a spoonful of the hot jelly on the cold 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 you don’t get a wrinkle then put the jam or jelly back on the heat and boil for a further 5 minutes and test again. Once you have a wrinkle, you can skim off the froth and pot up your jam or jelly.
Do I need to water bath Rhubarb and Apple Jelly?
No, it is not necessary to water bath Rhubarb and Apple Jelly. I have been making jam and jelly for over 40 years and I have never water bathed it.
The high sugar content in this jam recipe and properly sterilsed jars means that the unopened jam jars will be safe to store out of the fridge. Once you open the jam it is safer to store it in the fridge.
Can I make jelly with frozen rhubarb?
Yes, you can certainly use frozen rhubarb to make this jelly. Use it straight from the freezer without thawing. It will quickly defrost in the pan with the apples.
Vegetarian
This preserve contains no animal products and it is suitable for vegetarians.
Gluten Free
There are no wheat products in this jam and it is suitable for people following a GF diet. Serve with gluten free bread and pastries.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Rhubarb and Apple Jelly?
Serve Rhubarb and Apple Jelly for breakfast with bread, toast and croissants. It makes a great topping for pancakes, or try a large spoonful on some Greek yogurt and granola. It is also delicious on my air fryer scones for afternoon tea.
More Rhubarb Preserves
More Jelly Recipes
Rhubarb and Apple Jelly
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 (2½ lb) rhubarb chopped
- 600 grams (1½ lb) apples roughly chopped
- 1 litre (2¼ pt) water
- 1200 grams (2 lb) 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.
Lesley says
I like making jellies and the combination of rhubarb with apple is delicious. A great use of last years frozen rhubarb.
Janice Pattie says
Thanks Lesley, it really is delicious and I’m glad you were able to use up last year’s rhubarb.
Sally says
I dug around for my freezer stash of rhubarb to make this. Absolutely delicious, the flavours work so well together.
Janice Pattie says
So happy to hear that you enjoyed the recipe. Thanks for letting me know.
Chloe says
I’m patiently waiting for the rhubarb to grow then I’ll be giving this a try, I know my dad will love it for one!
Janice Pattie says
Hope your Dad enjoys the jelly.