RHUBARB JELLY

Rhubarb Jelly image

I help help my husband with the pouring and skimming for this jelly-my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. -Jean Coleman, Ottawa, Ontario

Provided by Taste of Home

Time 30m

Yield 8 half-pints.

Number Of Ingredients 4

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Ingredients

4-1/2 to 5 pounds rhubarb (4-1/2 to 5 quarts), cut into 1-inch pieces
7 cups sugar
1 to 2 drops red food coloring, optional
2 pouches (3 ounces each) liquid fruit pectin

Steps:

Grind the rhubarb in a food processor or grinder. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place rhubarb in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 3-1/2 cups. Pour juice into a Dutch oven; add sugar and, if desired, food coloring. , 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. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with hot water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.