I help help my husband with the pouring and skimming for this jelly\u2014my own personal favorite. It’s nice as both a breakfast spread and a topping for pork or other meat. \u2014Jean Coleman, Ottawa, Ontario<\/p>\n","protected":false},"author":7061,"featured_media":2143130,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304212,305982,304328,305487,306171,306182,307104,303966,304988,306848,305020,304207,304350,324623,307224,304150,304353],"categories-v2":[308623,309557,311717,308319,308984,308481,310796,312036,312047,310155,308495,308935,309603,308960,309555,309001,309177,310270,309434,309005],"coauthors":[305],"recommended_recipes":[{"post_title":"Rhubarb Bread","post_link":"\/recipes\/rhubarb-bread\/","post_image":"\/wp-content\/uploads\/2024\/08\/Rhubarb-Bread_EXPS_TOHD24_3955_LauraScherb_10.jpg"},{"post_title":"Strawberry Rhubarb Pie","post_link":"\/recipes\/winning-rhubarb-strawberry-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Winning-Rhubarb-Strawberry-Pie_EXPS_FT23_177326_ST_1107_1.jpg"},{"post_title":"Rhubarb Strawberry Cobbler","post_link":"\/recipes\/rhubarb-strawberry-cobbler\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Strawberry-Cobbler_EXPS_FT24_22394_ST_0227_2.jpg"},{"post_title":"Blueberry Jelly","post_link":"\/recipes\/blueberry-jelly\/","post_image":"\/wp-content\/uploads\/2024\/09\/Blueberry-Jelly_EXPS_TOHD24_2098_EricKleinberg_7.jpg"},{"post_title":"Cherry Rhubarb Jam","post_link":"\/recipes\/cherry-rhubarb-jam\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cherry-Rhubarb-Jam_EXPS_WRSM17_34741_D04_13_3b.jpg"},{"post_title":"Strawberry Rhubarb Cream","post_link":"\/recipes\/strawberry-rhubarb-cream\/","post_image":"\/wp-content\/uploads\/2018\/01\/Strawberry-Rhubarb-Cream_EXPS_CF2BZ19_37532_C12_19_3b.jpg"},{"post_title":"Rhubarb Marmalade","post_link":"\/recipes\/rhubarb-marmalade\/","post_image":"\/wp-content\/uploads\/2017\/09\/Rhubarb-Marmalade_exps5747_CP2464884C01_18_2b_RMS.jpg"},{"post_title":"Rhubarb Ketchup","post_link":"\/recipes\/rhubarb-ketchup\/","post_image":"\/wp-content\/uploads\/2017\/09\/Rhubarb-Ketchup_exps5746_CP143300C01_17_2b_RMS.jpg"},{"post_title":"Rhubarb Chutney","post_link":"\/recipes\/rhubarb-chutney\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Chutney_EXPS_TOHAM20_17487_B06_07_11b.jpg"},{"post_title":"Rhubarb Compote","post_link":"\/recipes\/rhubarb-compote\/","post_image":"\/wp-content\/uploads\/2024\/11\/Rhubarb-Compote_EXPS_FT24_277879_EC_1031_4.jpg"},{"post_title":"Raspberry Rhubarb Jam","post_link":"\/recipes\/raspberry-rhubarb-jam\/","post_image":"\/wp-content\/uploads\/2017\/09\/Raspberry-Rhubarb-Jam_exps5734_CP143300B12_11_6b_RMS.jpg"},{"post_title":"Rhubarb Slush","post_link":"\/recipes\/rhubarb-slush\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps603_TH2025C39C.jpg"},{"post_title":"Rhubarb Sauce","post_link":"\/recipes\/rhubarb-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23422_LT10590D22C-1.jpg"},{"post_title":"Peach Rhubarb Jam","post_link":"\/recipes\/peach-rhubarb-jam\/","post_image":"\/wp-content\/uploads\/2017\/09\/Peach-Rhubarb-Jam_exps2584_CP143300B01_17_4bC_RMS.jpg"},{"post_title":"Blueberry-Rhubarb Refrigerator Jam","post_link":"\/recipes\/blueberry-rhubarb-refrigerator-jam\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Rhubarb Ice Cream","post_link":"\/recipes\/rhubarb-ice-cream\/","post_image":"\/wp-content\/uploads\/2017\/09\/Rhubarb-Ice-Cream_exps10093_HC2847498D05_21_6bC_RMS.jpg"},{"post_title":"Rhubarb Peach Cobbler","post_link":"\/recipes\/rhubarb-peach-cobbler\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps5750_CS1564C91.jpg"},{"post_title":"Rhubarb Ginger Ice Cream","post_link":"\/recipes\/rhubarb-ginger-ice-cream\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps43491_CW1444968D39.jpg"},{"post_title":"Rhubarb Soup","post_link":"\/recipes\/rhubarb-soup\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Rhubarb Raspberry Mousse","post_link":"\/recipes\/rhubarb-raspberry-mousse\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29811_TH1113264D15B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Rhubarb-Jelly_EXPS_FT25_2013_EC_0509_1.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-jelly\/","name":"Rhubarb Jelly","datePublished":"2018-01-01","dateModified":"2023-06-30","prepTime":"PT20M","cookTime":"PT10M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Rhubarb-Jelly_EXPS_FT25_2013_EC_0509_1.jpg","height":1200,"width":1200},"recipeCategory":"","description":"I help help my husband with the pouring and skimming for this jelly—my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. —Jean Coleman, Ottawa, Ontario","recipeIngredient":["4-1\/2 to 5 pounds rhubarb (4-1\/2 to 5 quarts), cut into 1-inch pieces","7 cups sugar","1 to 2 drops red food coloring, optional","2 pouches (3 ounces each) liquid fruit pectin"],"recipeInstructions":[{"@type":"HowToStep","text":"Grind the rhubarb in a food processor or grinder. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place rhubarb in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 3-1\/2 cups. Pour juice into a Dutch oven; add sugar and, if desired, food coloring."},{"@type":"HowToStep","text":"Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand a few minutes. Skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1\/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with hot water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool."}],"recipeYield":"8 half-pints","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 92 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"2mg sodium","carbohydrateContent":"24g carbohydrate (22g sugars","fiberContent":"1g fiber)","proteinContent":"0 protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":7,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"emschumacher"},"reviewBody":"What a wonderful jelly, Jean! I used only pink rhubarb, so no food coloring was required to create a beautiful gem-like color. I used a grinder attachment on my Kitchen-Aid to grind up the rhubarb using a course grind dye. It took some time and multiple stops and starts after cleaning out the attachment from jams, but it was worth it. This is a recipe where one of those old-fashioned hand-crank grinders would come in handy.\n\nFor those who had an issue with their jelly setting, I think part of it is that the fruit juice and sugar need to be at a full rolling boil before you add the pectin. This means you can stir the mixture, and the bubbles don't settle down. Also, once you add the pectin, you need to wait for that full rolling boil to be regained again before starting your 1-minute timing. I often go an extra 15 seconds just to be safe.\n\nI, personally, do not hot water process jam\/jelly after jarring it. Bacteria growth is highly unlikely due to the high sugar content of the jam\/jelly. Also, you're working with a molten lava liquid killing any bacteria in the jam\/jelly. As long as you have properly sterilized your jars and lids ahead of time (at least 10 minutes in a 200\u00b0 oven), simply inverting the jelly after jarring is enough. With liquid pectin, over-processing sometimes messes with the set.\n\nAnd, even if you jar it and it doesn't set right away, give it a week in the jars. I've had other recipes magically decide to congeal and be perfect after sitting a bit.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MarciaMcDaniel"},"reviewBody":"This was easy and turned out so good. Wish I could post a picture.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pasquegirl"},"reviewBody":"This jelly is as yummy as it looks!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Selene K","givenName":"Selene","familyName":"K"},"reviewBody":"What a beautiful jelly this recipe makes! Followed the directions exactly, with the exception of the red food coloring. The jelly taste great on toast as well as on a cracker spread with cream cheese and then topped of with a dollop of rhubarb jelly. Yes, I will make it again as favors for a bridal shower. No, I will not alter the ingredients, nor directions. This recipe is perfect as is. Thank you for sharing the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nilouve"},"reviewBody":"This jelly is so pretty and delicious! If you have a bumper crop of rhubarb this is a great way to use up a lot of it at one time. These would make beautiful hostess of holiday presents anytime of the year. I will definetely be making this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nilouve"},"reviewBody":"This jelly is so pretty and delicious! If you have a bumper crop of rhubarb this is a great way to use up a lot of it at one time. These would make beautiful hostess or holiday presents anytime of the year. I will definetely be making this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-05-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pettman"},"reviewBody":"Wow made this last night and had it with French toast today.Move over maple syrup.Excellent flavour.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"2013","romance_copy_dek":"I help help my husband with the pouring and skimming for this jelly—my own personal favorite. 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