Rhubarb Ginger Jelly

Preparation info
  • 8 to 10 half pint

    jars of jelly
    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About


  • 3 quarts of fresh or frozen chopped rhubarb
  • water
  • 2 teaspoons


  1. If using frozen rhubarb, thaw and chop before measuring. Place the fruit in a large pan and add enough water to almost cover. Boil until very soft and strain through a jelly bag for several hours or overnight. Measure 5 cups of the juice, adding a little water if needed. Put it