rhubarb jelly

Name: Rhubarb Jelly
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 5 cup(s) rhubarb, chopped; 1 can(s) (8 oz) crushed pineapple; 1 cup(s) sugar; 1 box(es) (3 oz) strawberry jello

(3 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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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(3 ratings)

yield 4 Cups

prep time 10 Min

cook time 20 Min

method Canning/Preserving

Ingredients For rhubarb jelly

5 c

rhubarb, chopped
1 can

(8 oz) crushed pineapple
1 c

sugar
1 box

(3 oz) strawberry jello

How To Make rhubarb jelly

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.
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