Serves: 128
Total Calories: 42
Grind the rhubarb in a food processor or grinder. Strain through a jelly bag, reserving 3-1/2 cups of juice. Pour juice into a large kettle add sugar and food coloring if desired. 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. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
© Copyright Reiman Publications, 1993-1997
This Rhubarb Jelly recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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