Rhubarb Jelly Recipe
Rhubarb Jelly Recipe photo by Taste of Home
Publisher Photo
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.
Featured In: Top 10 Canning Recipes
MAKES:
64 servings
TOTAL TIME:
Prep: 20 min. Process: 10 min.
MAKES:
64 servings
TOTAL TIME:
Prep: 20 min. Process: 10 min.

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

Grind the rhubarb in a food processor or grinder. Strain through a jelly bag, reserving 3-1/2 cups of juice. Pour juice into a large kettle; 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. Pour hot into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling water bath. 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

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

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  • 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
  1. Grind the rhubarb in a food processor or grinder. Strain through a jelly bag, reserving 3-1/2 cups of juice. Pour juice into a large kettle; 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. Pour hot into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling water bath. 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

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Reviews forRhubarb Jelly

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MY REVIEW
pettman User ID: 3407094 226858
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 User ID: 2103818 200966
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 User ID: 1704363 200965
Reviewed Jul. 27, 2011

"This jelly is as yummy as it looks!"

MY REVIEW
nilouve User ID: 5114810 13883
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 User ID: 5114810 8882
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 User ID: 3619528 11683
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 User ID: 3376917 7023
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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