Blueberry, Raspberry and Rhubarb Jelly

Start your day off right with this delicious rich jelly on a toasted bagel, piece of fresh bread or breakfast bun.

Yield: Makes 4 cups

Blueberry, Raspberry and Rhubarb Jelly


  • 3 cups blueberries
  • 2 cups raspberries
  • 1 cup chopped rhubarb
  • 2 cups water
  • 2 cups granulated sugar
  • 1 1/2 cups liquid honey
  • 1/4 tsp canola oil
  • 1 pouch liquid fruit pectin


  1. To prepare juice, combine blueberries, raspberries, rhubarb and water in a nonreactive Dutch oven. Bring mixture to a boil; reduce heat and simmer for 5 minutes.
  2. Mash mixture occasionally while cooking. Strain through a jelly bag.
  3. Measure 2 cups juice into a Dutch oven. Add sugar and honey, mixing well. Place over high heat and bring mixture to a full rolling boil, stirring constantly. Immediately stir in oil and pectin.
  4. Continue to stir over high heat until mixture returns to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim foam, if necessary.
  5. Pour into hot sterilized jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes.
Nutritional analysis per 1 tbsp: 55 calories, 0.1 g fat, 0.1 g protein, 14.4 g carbohydrate, 0.5 g fibre, 1 mg sodium
Tip: Heavy foaming will occur due to the high amount of honey in this recipe. Oil is added to reduce foaming.