Rhubarb Orange Jelly Rhubarb Orange Jelly

[migration] empty title 618 Image by: [migration] empty title 618 Author: Canadian Living

Sharp yet sweet, this jelly is delicious on toast or as an accompaniment to poultry or pork. Use the pinkest rhubarb you can find for vibrant colour.

  • Portion size 5 servings
  • Credits : Canadian Living Magazine: June 2006



Halve and squeeze juice from orange into large Dutch oven; cut rind into wedges and add to pot. Add rhubarb and water; bring to boil, stirring occasionally. Reduce heat, cover and simmer until rhubarb is tender, about 10 minutes. With potato masher, mash any chunks.

Wet and wring out jelly bag; suspend on frame over large measuring cup or bowl. Fill with rhubarb mixture; let drip, without squeezing bag, until juice measures 4 cups (1 L), about 2 hours.

Mix pectin crystals with 1/4 cup (50 mL) of the sugar. In large clean Dutch oven or preserving pot, stir pectin mixture with juice; bring to full rolling boil over high heat. Stir in remaining sugar and return to full rolling boil, stirring with wooden spoon; boil hard, stirring, for 1 minute. Remove from heat; skim off any foam with large metal spoon.

Using funnel and 1/2-cup (125 mL) measure, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Remove any air bubbles, readjusting headspace if necessary. If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 1 mg
  • Protein trace
  • Calories 30.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 8 g


  • Calcium 1.0
  • Vitamin C 3.0
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Rhubarb Orange Jelly