- 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. 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.
Reviews forRhubarb Jelly
"Wow made this last night and had it with French toast today.Move over maple syrup.Excellent flavour."
"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."
"This jelly is as yummy as it looks!"
"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."
"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 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"
"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!""