Rhubarb Jelly

Enjoy your backyard rhubarb year-round with this simple but delicious rhubarb jelly.

Yield: Makes about 6 cups (1.5 L)

Rhubarb Jelly


  • 12 cups (3 L) rhubarb pieces, 1 inch (2.5 cm)
  • 7 1/2 cups (1.875 L) sugar
  • 2 pouches Certo Liquid or Bernardin Liquid Pectin


  1. To prepare juice, puree rhubarb in small batches in a food processor or blender. Pour into jelly bag; squeeze to extract juice. Measure 4 cups (1 L) juice into a Dutch oven. Add sugar and mix well. Place over high heat and bring mixture to a full rolling boil, stirring constantly. Immediately stir in Certo. Continue to stir over high heat until mixture returns to a full rolling boil. Boil hard for 1 minute. Remove from heat and skim foam if necessary. Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace. Wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes.
Nutritional analysis per 1 tbsp: 64 calories, 0 g fat, 0.1 g protein, 16.4 g carbohydrate, 0.3 g fibre, 1 mg sodium