Rhubarb/Raz Jelly
- Ready In:
- 25mins
- Ingredients:
- 3
- Yields:
-
3 pints
ingredients
- 5 cups rhubarb
- 3 cups sugar
- 1 (3 ounce) package raspberry Jell-O gelatin
directions
- 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.
- Next morning, bring to boil, reduce heat, and simmer, stirring constantly, for ten minutes.
- Remove from heat, stir in jello.
- Fill hot, sterilized jars to 1/2" from top.
- Place seal on jar, and tighten ring.
- Turn jar upside down on towel-covered surface for about 15 min.
- Turn jar right side up, to cool, and seal to set and pop.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!!!
-
This jelly is outstanding! I couldn't be happier with the results. What a great way to use up rhubarb. I had 5 cups in the freezer and it turned out great. I can't wait until I have more rhubarb to pick so that I can make more. My husband is so crazy about this jelly that the entire jar is almost gone in one week. Thank you so much for posting!
see 2 more reviews
RECIPE SUBMITTED BY
Laudee
United States