Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rhubarb Jelly And/Or Rhubarb Syrup Recipe
    Lost? Site Map

    Rhubarb Jelly And/Or Rhubarb Syrup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    1 hrs

    20 mins

    wyojess's Note:

    I searched high and low for a true rhubarb jelly recipe and was thrilled to find one from Taste of Home. This recipe will make 24 half-pint jars of jelly. I collected a Wal-Mart shopping bag full of rhubarb and it was almost the perfect amount of juice. Omit the pectin and you will have delicious pancake or icecream syrup. The flavor is fabulous! Nutritional information is for one tablespoon of jelly.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note


    Serves: 384


    half-pi ...

    Units: US | Metric

    • 4535.92-6803.88 g rhubarb or 2484.19 ml of rhubarb juice
    • 4968.39 ml sugar
    • 0.39-0.65 ml red food coloring (optional)
    • 6 (510.29 g) envelope liquid fruit pectin


    1. 1
      I juiced the rhubarb using a Back to Basics steamer/juicer, which really simplified things, but if you don't own one simply grind the rhubarb in a food processor or grinder. Strain through a jelly bag, reserving 10.5 cups of juice.
    2. 2
      In a very large pot or dutch oven, add sugar and food coloring and bring to a boil, stirring constantly.
    3. 3
      Add pectin and return to a full rolling boil. Boil 1 minute, stirring constantly.
    4. 4
      Allow to sit a few minutes and skim off foam.
    5. 5
      Pour hot into hot, sterilized jars leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath.
    6. 6
      FOR SYRUP: To use up any remaining juice, add 1 cup of sugar to every 1/2 cup of juice. Boil until sugar is dissolved. Can be preserved in jars as the jelly or put straight into the refridgerator.

    Ratings & Reviews:


    Nutritional Facts for Rhubarb Jelly And/Or Rhubarb Syrup

    Serving Size: 1 (24 g)

    Servings Per Recipe: 384

    Amount Per Serving
    % Daily Value
    Calories 44.9
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 0.4 mg
    Total Carbohydrate 11.5 g
    Dietary Fiber 0.2 g
    Sugars 11.0 g
    Protein 0.1 g

    Ideas from


    Over 475,000 Recipes Network of Sites