Total TimePrep: 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 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 NoteThe 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 Facts2 tablespoons: 92 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 24g carbohydrate (22g sugars, 1g fiber), 0 protein.
Apr 2, 2020
Followed the directions. Never sat up. Stayed a liquid.
May 12, 2018
So, you don’t add the ground rhubarb at all? Just the juice?
May 24, 2015
Wow made this last night and had it with French toast today.Move over maple syrup.Excellent flavour.
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.
Jul 27, 2011
This jelly is as yummy as it looks!
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.
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.
Jul 19, 2009
No comment left
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
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!"