Rhubarb Jelly

Russ Myers

By
@Beegee1947

After having this jelly no other jelly will do. It's even great on a peanut butter and jelly sandwich. I've got my stash in the freezer so I'm set until next rhubarb season. I also made an extra batch so I could share it with friends.


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Comments:

Serves:

4 Cups

Prep:

10 Min

Cook:

20 Min

Method:

Canning/Preserving

Ingredients

5 c
rhubarb, chopped
1 can(s)
(8 oz) crushed pineapple
1 c
sugar
1 box
(3 oz) strawberry jello

Directions Step-By-Step

1
Combine rhubarb, pineapple and sugar in a large saucepan and mix well.
Bring to a boil. Boil for 10 minutes, stirring. Add jello and mix well until dissolved. Cool for 30 minutes.
2
Ladle mixture into freezer containers. Refrigerate or freeze.
If frozen, thaw in refrigerator several hours before serving.
3
Hint: This recipe only makes 4 cups so double the recipe if you want it to last all year long.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom