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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.

Rating:
★★★★★ 3 votes
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

Step-By-Step

1Combine 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.
2Ladle mixture into freezer containers. Refrigerate or freeze.
If frozen, thaw in refrigerator several hours before serving.
3Hint: 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