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Rhubarb Jelly

I help help my husband with the pouring and skimming for this jelly—my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. —Jean Coleman, Ottawa, Ontario
  • Total Time
    Prep: 20 min. Process: 10 min.
  • Makes
    8 half-pints

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. Line a strainer with 4 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, if desired, food coloring.
  • 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. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with hot water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
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.
Nutrition Facts
2 tablespoons: 92 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 24g carbohydrate (22g sugars, 1g fiber), 0 protein.

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Reviews

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Average Rating:
  • Mike
    Apr 2, 2020

    Followed the directions. Never sat up. Stayed a liquid.

  • Jksread
    May 12, 2018

    So, you don’t add the ground rhubarb at all? Just the juice?

  • pettman
    May 24, 2015

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

  • Selene K
    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.

  • pasquegirl
    Jul 27, 2011

    This jelly is as yummy as it looks!

  • nilouve
    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.

  • nilouve
    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.

  • marnimarie
    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

  • deRuiter
    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!"