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    You are in: Home / Recipes / Rhubarb Orange Jelly Recipe
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    Rhubarb Orange Jelly

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    CountryLady's Note:

    I've made this slightly tart jelly twice since the recipe appeared in the June 2006 issue of Canadian Living magazine. I used an orange from Africa with red pulp & the red portion of my rhubarb - hence a nice red jelly. I topped up the liquid with Grand Marnier but you could also use orange juice. We love it on toast but I'm going to try it as a glaze on a pork loin roast!

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    Units: US | Metric


    1. 1
      Halve & squeeze juice from orange into a large Dutch oven; cut rind into wedges & add to pot.
    2. 2
      Add rhubarb & water and bring to a boil, stirring occasionally; reduce heat, cover and simmer until rhubarb is tender, about 10 minutes.
    3. 3
      Mash any chunks with a potato masher or immersion blender.
    4. 4
      Wet & wring out jelly bag and suspend over large measuring cup or bowl; fill with rhubarb mixture and let drip, without squeezing the bag, until the juice measures 2 cups, about 2 hours.
    5. 5
      If you don’t end up with 2 cups of liquid, top up with orange juice or orange liqueur.
    6. 6
      Mix pectin crystals with ¼ cup of sugar and stir into the rhubarb liquid in a large, clean Dutch oven or preserving pot.
    7. 7
      Bring to a full rolling boil over high heat, add the remaining sugar & return to a full boil, stirring with a wooden spoon; boil hard, stirring, for a minute.
    8. 8
      Remove from heat, skim off any foam with a large metal spoon and fill hot 1 cup (250ml) canning jars, leaving ¼ inch head space.
    9. 9
      Remove any air bubbles, wipe rims & cover with prepared lids; screw on bands until resistance is met, then increase to fingertip tight.
    10. 10
      Boil in boiling water canner for 10 minutes.

    Browse Our Top Jellies Recipes

    Ratings & Reviews:

    • on May 10, 2010


      This is absolutely delicious. After I strained my 2 cups of juice for the jelly, I removed the orange rind from the remaining rhubarb pulp, added 2 cups of sugar to the pulp, and made 4 pints of rhubarb orange sauce in addition to the 5 cups of jelly from the juice. I processed the pints of sauce in a hot water bath for 15 min.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 18, 2007


      We were lucky enough to have the Chef herself give us a jar of this terrific jelly! Heaven in a jar....really! This is the best jelly I have ever had. My DH, the poor man, stooped to hoarding it and telling our overnight guests we had no jam/jelly while hiding this in the back of the fridge! Then he gave them some of my homemade jam, keeping this stuff all to himself! ;) Thanks for a wonderful jelly, not too sweet with just the right amount of sweet/tartness!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rhubarb Orange Jelly

    Serving Size: 1 (2406 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 498.7
    Calories from Fat 4
    Total Fat 0.4 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 25.6 mg
    Total Carbohydrate 127.4 g
    Dietary Fiber 4.8 g
    Sugars 112.5 g
    Protein 2.0 g

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