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Rhubarb Jelly Recipe

Rhubarb Jelly Recipe

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. YIELD: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

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.

Nutritional Facts

2 tablespoon: 92 calories, trace fat (trace saturated fat), 0mg cholesterol, 2mg sodium, 23g carbohydrate (22g sugars, 1g fiber), trace protein

Reviews for Rhubarb Jelly

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MY REVIEW
pettman
Reviewed May. 24, 2015

"Wow made this last night and had it with French toast today.Move over maple syrup.Excellent flavour."

MY REVIEW
Selene K
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
pasquegirl
Reviewed Jul. 27, 2011

"This jelly is as yummy as it looks!"

MY REVIEW
nilouve
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
nilouve
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
marnimarie
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"

MY REVIEW
deRuiter
Reviewed Sep. 7, 2008

"I bet a person could take the pulp in the jelly bag and make rhubarb butter really quickly because most of the juice is extracted. If the pulp is too dry from juice extraction, adding a bit of apple cider or orange juice to the pulp would enable you to cook the rhubarb pulp into rhubarb butter. You'd get twice the product from one batch of rhubarb. "Waste not, want not!""

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