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Rhubarb Jelly

 Rhubarb Jelly
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.
64 ServingsPrep: 20 min. Process: 10 min.


  • 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


  • 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.
  • 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.
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.