You are here

Rhubarb Jelly

Ingredients
  Rhubarb juice 3 1⁄2 Cup (56 tbs) (about 3 pounds fresh rhubarb)
  Sugar 7 Cup (112 tbs)
  Liquid fruit pectin 6 Ounce (1 bottle)
Directions

GETTING READY
1. Without peeling red rhubarb stalks, cut into 1" lengths.
2. In a mixer grinder, grind cut rhubarb.
3. Using a jelly bag, extract juice; should be 3 1/2 cups.

MAKING
4. In a large kettle, mix juice and sugar; heat with constant stirring until the mixture begins to boil.
5. Stir in pectin and bring to a rolling boil; stir constantly and boil over high heat for 1 minute.
6. Remove pan from heat and skim.

FINALISING
7. Into sterilized hot jars, pour mixture leaving 1/8 inch empty on top of the jar.
8. Using a clean and dry kitchen towel, wipe the rim of jar and adjust lid.
9. Into a canner of boiling water, place the jars and process for about 5 minutes; start noting processing time after water in the canner returns to boiling.
10. Remove jars and place over a clean towel.
11. Let the jars cool down and seal completely until they are self-sealing type.
12. Alternately, hot mixture can be poured into sterilized jelly glasses leaving ½ inch on top.
13. Immediately pour melted paraffin to cover 1/8 inch of bottle.

SERVING
14. Use Rhubarb Jelly for making desserts with biscuits or spread over bread and enjoy.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Canning
Restriction: 
Vegetarian
Ingredient: 
Rhubarb
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

Rate It

Your rating: None
4.172725
Average: 4.2 (11 votes)