Rhubarb/Raz Jelly

READY IN: 25mins
Recipe by Laudee

My mom got this great jelly recipe from her neighbor, and taught me how to make it. It's very tasty and really simple to put together. Takes no time at all to make the jelly as I bring in the rhubarb from the garden and clean and cut it into 1" pieces and freeze 5 cups in a freezer bag.

Top Review by CountryLady

Well Laudee, you certainly got me out of a "jam" this weekend. My grandchildren are coming & the cupboard is bare - at least there's no home made jam or jelly - and they won't eat the store bought stuff anymore. Fortunately, I had 2 bags of rhubarb in the freezer (it came to exactly 5 cups) and 1 package of jello in the cupboard. Would you believe that it was raspberry - I was destined to try this recipe!!! I didn't have time for it to sit overnight ( 8 hours had to do) but it worked out anyway. I don't like lumps of fruit in my jams...so I used a potato masher to remove. This was easy to make & tastes very good. Thank you!!!

Ingredients Nutrition

Directions

  1. Place rhubarb and sugar in enamel or stainless steel bowl (I use an 8 qt. stainless steel cooking pot), mix well, cover, and let stand overnight.
  2. Next morning, bring to boil, reduce heat, and simmer, stirring constantly, for ten minutes.
  3. Remove from heat, stir in jello.
  4. Fill hot, sterilized jars to 1/2" from top.
  5. Place seal on jar, and tighten ring.
  6. Turn jar upside down on towel-covered surface for about 15 min.
  7. Turn jar right side up, to cool, and seal to set and pop.

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