Rhubarb Jelly Food

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RHUBARB JELLY



Rhubarb Jelly image

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

Provided by Taste of Home

Time 30m

Yield 8 half-pints.

Number Of Ingredients 4

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

Steps:

  • 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.

Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.

SURE.JELL RHUBARB JELLY RECIPE



SURE.JELL Rhubarb Jelly Recipe image

Create something deliciously sweet with this SURE-JELL Rhubarb Jelly Recipe from My Food and Family. Our rhubarb jelly recipe is perfectly spreadable!

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes 5 (1-cup) jars or 80 servings, 1 Tbsp. each.

Number Of Ingredients 4

3 cups prepared juice (buy about 3 lb. fully ripe rhubarb)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Trim rhubarb; cut into 1-inch pieces. (Do not peel.) Put through food chopper, using finest blade. Or grind, in batches, in food processor or electric blender. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared rhubarb into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.
  • Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GRANDMA'S RHUBARB JELLY



Grandma's Rhubarb Jelly image

So sweet and yummy, you will forget rhubarb is a vegetable. Grandma was famous for everything she made with rhubarb.

Provided by Bitter Moon

Categories     Jellies

Time 25m

Yield 2 pints

Number Of Ingredients 4

3 cups rhubarb (cut into 1 inch pieces)
3/4 cup water
1 lb candy orange slices
1 lemon, juice of

Steps:

  • Cover and cook rhubarb in water over low heat until tender (about 15 minutes).
  • Cut candy orange slices (gumdrop type) into rhubarb.
  • add lemon and cook slowly--stirring frequently--till thick.
  • Pour into jelly jars.
  • Grated lemon peel can also be used to enhance flavor.

Nutrition Facts : Calories 44.3, Fat 0.4, SaturatedFat 0.1, Sodium 9.3, Carbohydrate 10.3, Fiber 3.4, Sugar 2.6, Protein 1.7

RHUBARB JELLY



Rhubarb Jelly image

Make and share this Rhubarb Jelly recipe from Food.com.

Provided by MummaKat

Categories     Jellies

Time 40m

Yield 6 250 mL jam jars

Number Of Ingredients 5

8 cups rhubarb, chopped in 2 . 5 cm slices
3 cups water
7 cups granulated sugar
4 ml butter
2 (85 ml) packages liquid pectin

Steps:

  • prepare juice by placing rhubarb and water in a large stainless steel saucepan on high heat.
  • bring to a boil then simmer for 5 minutes, then remove from heat.
  • pour through a strainer lined with cheesecloth, then tie up the rhubarb pulp into a "bag" and hang to drip overnight.
  • clean jars, lids and rings in hot, soapy water. put jars in cannng kettle and bring to a boil. put lids and rings in a bowl of very hot water.
  • measure juice. you should have 850 mL, if not add water to reach desired amount.
  • combine juice and sugar in a large stainless steel saucepan, mixing well.
  • add butter, to reduce foaming.
  • bring juice and sugar to a full rolling boil over high heat.
  • add liquid pectin, squeezing pouches until totally empty.
  • continue to boil for 1 full minute, then remove from heat.
  • skim foam from jelly.
  • pour into 250 mL jars to 1 cm from rim, wipe tops if necessary.
  • seal with lid, tighten ring fingertip tight.
  • bring canning kettle back to a boil, process for 10 minutes.
  • remove from water and place on a towel to stand for 24 hours. Enjoy!

RHUBARB/RAZ JELLY



Rhubarb/Raz Jelly image

My mom got this great jelly recipe from her neighbor, and taught me how to make it. It's very tasty and really simple to put together. Takes no time at all to make the jelly as I bring in the rhubarb from the garden and clean and cut it into 1" pieces and freeze 5 cups in a freezer bag.

Provided by Laudee

Categories     Jellies

Time 25m

Yield 3 pints

Number Of Ingredients 3

5 cups rhubarb
3 cups sugar
1 (3 ounce) package raspberry Jell-O gelatin

Steps:

  • Place rhubarb and sugar in enamel or stainless steel bowl (I use an 8 qt. stainless steel cooking pot), mix well, cover, and let stand overnight.
  • Next morning, bring to boil, reduce heat, and simmer, stirring constantly, for ten minutes.
  • Remove from heat, stir in jello.
  • Fill hot, sterilized jars to 1/2" from top.
  • Place seal on jar, and tighten ring.
  • Turn jar upside down on towel-covered surface for about 15 min.
  • Turn jar right side up, to cool, and seal to set and pop.

CERTO RHUBARB JELLY



CERTO Rhubarb Jelly image

Fresh rhubarb juice, sugar and fruit pectin are cooked briefly, then processed in a canner to produce gleaming jars of homemade jelly.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 7 (1-cup) jars or 112 servings, 1 Tbsp. each

Number Of Ingredients 4

3-1/2 cups prepared juice (about 4 lb. fully ripe rhubarb)
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Trim rhubarb; cut into 1-inch pieces. (Do not peel.) Put through food chopper, using finest blade. Or grind, in batches, in food processor or electric blender. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into a 6- or 8-qt. saucepot.
  • Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 13 g, Protein 0 g

RHUBARB JELLO JAM



Rhubarb Jello Jam image

My grandmother's infamous recipe, which she kindly taught me to make years ago. Who knew that it was so quick and fail-proof? Great on toast, and excellent on homemade pancakes!

Provided by Sheba Girl

Categories     Vegetable

Time 20m

Yield 10-20 serving(s)

Number Of Ingredients 4

5 1/2 cups of chopped rhubarb
3 1/2 cups sugar
1 (3 ounce) package Jello gelatin (strawberry or raspberry flavored)
1/2 cup water

Steps:

  • In a large skillet, add the rhubarb, sugar, and water; bring to a boil. Cook for ten minutes.
  • Add the package of jello and boil for one more minute.
  • Remove from heat and let cool. Store in the refridgerator in an airtight container.

Nutrition Facts : Calories 317.4, Fat 0.1, Sodium 43.4, Carbohydrate 80.7, Fiber 1.2, Sugar 77.9, Protein 1.3

RHUBARB ORANGE JELLY



Rhubarb Orange Jelly image

I've made this slightly tart jelly twice since the recipe appeared in the June 2006 issue of Canadian Living magazine. I used an orange from Africa with red pulp & the red portion of my rhubarb - hence a nice red jelly. I topped up the liquid with Grand Marnier but you could also use orange juice. We love it on toast but I'm going to try it as a glaze on a pork loin roast!

Provided by CountryLady

Categories     Jellies

Time 30m

Yield 6 cups

Number Of Ingredients 5

1 orange
10 cups chopped rhubarb
1 1/2 cups water
1 (49 g) package fruit pectin crystals
3 1/4 cups granulated sugar

Steps:

  • Halve & squeeze juice from orange into a large Dutch oven; cut rind into wedges & add to pot.
  • Add rhubarb & water and bring to a boil, stirring occasionally; reduce heat, cover and simmer until rhubarb is tender, about 10 minutes.
  • Mash any chunks with a potato masher or immersion blender.
  • Wet & wring out jelly bag and suspend over large measuring cup or bowl; fill with rhubarb mixture and let drip, without squeezing the bag, until the juice measures 2 cups, about 2 hours.
  • If you don't end up with 2 cups of liquid, top up with orange juice or orange liqueur.
  • Mix pectin crystals with ¼ cup of sugar and stir into the rhubarb liquid in a large, clean Dutch oven or preserving pot.
  • Bring to a full rolling boil over high heat, add the remaining sugar & return to a full boil, stirring with a wooden spoon; boil hard, stirring, for a minute.
  • Remove from heat, skim off any foam with a large metal spoon and fill hot 1 cup (250ml) canning jars, leaving ¼ inch head space.
  • Remove any air bubbles, wipe rims & cover with prepared lids; screw on bands until resistance is met, then increase to fingertip tight.
  • Boil in boiling water canner for 10 minutes.

Nutrition Facts : Calories 498.8, Fat 0.5, SaturatedFat 0.1, Sodium 25.6, Carbohydrate 127.5, Fiber 4.9, Sugar 112.5, Protein 2.1

SURE.JELL RHUBARB JAM



SURE.JELL Rhubarb Jam image

Use fresh rhubarb in this delicious SURE.JELL Rhubarb Jam recipe. Rhubarb jam has never been easier when you follow this recipe and use a canner.

Provided by My Food and Family

Categories     Home

Time 3h5m

Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Number Of Ingredients 5

4-1/2 cups prepared fruit (about 2-1/2 lb. fully ripe rhubarb)
1 cup water
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
6-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Chop unpeeled rhubarb finely. Place rhubarb and water in 4-qt. saucepan. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Measure exactly 4-1/2 cups prepared rhubarb into 6- or 8-qt. saucepot.
  • Stir pectin into prepared rhubarb in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g

RHUBARB ROSEMARY JELLY



Rhubarb Rosemary Jelly image

A bright pink jelly with a very rosemary-ey taste. Great as a glaze on grilled chicken, fish or pork, or as an interesting additon to a turkey sandwich. Fun holiday gift.

Provided by Beanwean

Categories     Jellies

Time 1h15m

Yield 6 8oz. jars

Number Of Ingredients 8

2 lbs diced rhubarb (used to make 3 cups prepared rhubarb juice)
2 cups water
3/4 cup white vinegar
3 tablespoons chopped fresh rosemary
5 1/2 cups white sugar (pre-measured and set aside)
1 box dry pectin
1/2 teaspoon butter or 1/2 teaspoon margarine (to prevent foaming)
6 inches rosemary sprigs, broken into 6 pieces

Steps:

  • Set out your canning tools, boil the jars and warm up the lids.
  • Set aside and get ready for the hectic dance that is jellymaking.
  • Dice rhubarb.
  • Place in large saucepan with 2 cups water.
  • Bring to boil and simmer until rhubarb has disintegrated.
  • Pour into jelly bag and let drip.
  • Squeezing the bag is okay here since rhubarb juice is not crystal clear anyway.
  • Squeezing will not make it cloudy as with other jellies.
  • Measure EXACTLY 3 cups juice into 8 quart canning kettle.
  • If necessary, add ½ cup water to make 3 cups of juice.
  • Stir in vinegar, rosemary, pectin and butter or margarine.
  • Bring to a full rolling boil while stirring constantly.
  • Stir in sugar all at once.
  • Bring to full rolling boil and boil exactly 1 minute, stirring constantly.
  • Remove from heat.
  • Skim off foam, trying not to skim out too much of the chopped rosemary.
  • Place 1 spear of rosemary in jar, ladle in jelly mixture to within 1/8 inch of the top.
  • Wipe jar and threads, cover with lid and set on rack to cool.
  • Repeat until all jars are done.
  • Process in boiling water bath for 5 minutes, set on rack to cool and wait to hear the lids plink.

Nutrition Facts : Calories 778.5, Fat 0.7, SaturatedFat 0.3, Cholesterol 0.8, Sodium 28.3, Carbohydrate 198.2, Fiber 3.6, Sugar 184.9, Protein 1.4

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Top Asked Questions

How do you make rhubarb jelly?
Our rhubarb jelly recipe is perfectly spreadable! Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat.
Do you have to refrigerate rhubarb jelly?
Store any unsealed jars in the refrigerator for immediate use, but any sealed jars will keep in the pantry for a year or more. Rhubarb jelly captures the taste of the spring rhubarb harvest in a jelly for year-round enjoyment. Place the chopped rhubarb and water in a saucepan.
Can Rhubarb Jam be made in a canner?
Rhubarb jam has never been easier when you follow this recipe and use a canner. Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat.
Does rhubarb jelly need pectin?
To make rhubarb jelly, you’re going to need to add commercial pectin. I came across a recipe for rhubarb marmalade from the early 1900s that uses oranges as a pectin source, but it also has more orange than rhubarb. I want a simple rhubarb jelly, no citrus, please.

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