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Rhubarb Jelly Recipe
Rhubarb Jelly Recipe photo by Taste of Home

Rhubarb Jelly Recipe

Read Reviews (6)
5 6
Publisher Photo
To be honest, I don't especially like cooking. My husband, however, loves it! Now that he's retired, Bob's taken up making jelly. I help him with the pouring and skimming for this one—my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. Bob and I have two grown daughters an also a grandson.
TOTAL TIME: Prep: 20 min. Process: 10 min.
MAKES:64 servings
TOTAL TIME: Prep: 20 min. Process: 10 min.
MAKES: 64 servings

Ingredients

  • 4-1/2 to 5 pounds rhubarb (4-1/2 to 5 quarts), cut into 1-inch pieces
  • 7 cups sugar
  • 1 to 2 drops red food coloring, optional
  • 2 pouches (3 ounces each) liquid fruit pectin

Nutritional Facts

1 serving (2 tablespoons) equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 23 g carbohydrate, 1 g fiber, trace protein.

Directions

  1. Grind the rhubarb in a food processor or grinder. Line a strainer with four layers of cheesecloth and place over a bowl. Place rhubarb in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 3-1/2 cups. Pour juice into a Dutch oven; add sugar and food coloring if desired.
  2. Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand a few minutes. Skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 8 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Rhubarb Jelly in Country Woman July/August 1994, p31

Nutritional Facts

1 serving (2 tablespoons) equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 23 g carbohydrate, 1 g fiber, trace protein.

Reviews for Rhubarb Jelly(6)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
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MY REVIEW
Reviewed May. 9, 2012

What a beautiful jelly this recipe makes! Followed the directions exactly, with the exception of the red food coloring. The jelly taste great on toast as well as on a cracker spread with cream cheese and then topped of with a dollop of rhubarb jelly. Yes, I will make it again as favors for a bridal shower. No, I will not alter the ingredients, nor directions. This recipe is perfect as is. Thank you for sharing the recipe.

MY REVIEW
Reviewed Jul. 27, 2011

This jelly is as yummy as it looks!

MY REVIEW
Reviewed May. 31, 2011

This jelly is so pretty and delicious! If you have a bumper crop of rhubarb this is a great way to use up a lot of it at one time. These would make beautiful hostess or holiday presents anytime of the year. I will definetely be making this again.

MY REVIEW
Reviewed May. 31, 2011

This jelly is so pretty and delicious! If you have a bumper crop of rhubarb this is a great way to use up a lot of it at one time. These would make beautiful hostess of holiday presents anytime of the year. I will definetely be making this again.

MY REVIEW
Reviewed Jul. 6, 2009

My batch of jelly did not even begin to set. Followed the recipe exactly. Really want it to turn out, it's the most beautiful color! Thanks. mf

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