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Nutrition Facts
Serving Size 1 (24g) Recipe makes 384 servings
Calories 44
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 34mg		0%
Total Carbohydrate 11.5g		3%
	Dietary Fiber 0.2g	0%
	Sugars 11.1g
Protein 0.1g		0%
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Rhubarb Jelly And/Or Rhubarb Syrup

Recipe #376774 | 1½ hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: wyojess
Jun 11, 2009

I searched high and low for a true rhubarb jelly recipe and was thrilled to find one from Taste of Home. This recipe will make 24 half-pint jars of jelly. I collected a Wal-Mart shopping bag full of rhubarb and it was almost the perfect amount of juice. Omit the pectin and you will have delicious pancake or icecream syrup. The flavor is fabulous! Nutritional information is for one tablespoon of jelly.

SERVES 384 , 24 half-pint jars (change servings and units)

Ingredients

10-15 lbs rhubarb or 10 1/2 cups of rhubarb juice
21 cups sugar
6-10 drops red food coloring (optional)
6 (3 ounce) envelopes liquid fruit pectin

Directions

1
I juiced the rhubarb using a Back to Basics steamer/juicer, which really simplified things, but if you don't own one simply grind the rhubarb in a food processor or grinder. Strain through a jelly bag, reserving 10.5 cups of juice.
2
In a very large pot or dutch oven, add sugar and food coloring and bring to a boil, stirring constantly.
3
Add pectin and return to a full rolling boil. Boil 1 minute, stirring constantly.
4
Allow to sit a few minutes and skim off foam.
5
Pour hot into hot, sterilized jars leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath.
6
FOR SYRUP: To use up any remaining juice, add 1 cup of sugar to every 1/2 cup of juice. Boil until sugar is dissolved. Can be preserved in jars as the jelly or put straight into the refridgerator.