Rhubarb Jelly
Recipe: #10283
August 10, 2013
"Such an easy yet delicious way to make rhubarb jelly. We just love it! You can use any flavor jello you would like. You can even use sugar free."
Original is 64 servings
Ingredients
Nutritional
- Serving Size: 1 (23.3 g)
- Calories 44.7
- Total Fat - 0 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 0.6 mg
- Total Carbohydrate - 11.5 g
- Dietary Fiber - 0.2 g
- Sugars - 11 g
- Protein - 0.1 g
- Calcium - 10 mg
- Iron - 0 mg
- Vitamin C - 0.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
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.
Step 2
Mix rhubarb, sugar and water in large saucepan. Cook on high heat 2 min. or until sugar is dissolved, stirring constantly. Reduce heat to medium. Cover and cook until rhubarb is tender, stirring occasionally. Uncover and cook an additional 12 to 15 minites or until mixture is slightly thickened, stirring occasionally. Remove from heat.
Step 3
Add jello and stir until dissolved. Skim off any foam with metal spoon.
Step 4
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Turn jars upside-down. After 5 min., turn upright. Cool and you will hear the tops start to pop. Store opened jelly in refrigerator.
Tips
- Canning jars and lids.
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