Rhubarb Jelly With Jello Recipes

STRAWBERRY RHUBARB JAM WITH JELLO

Steps:

• Wash rhubarb and cut into 1 inch chunks.
• Add rhubarb and sugar into a food processor bowl. Pulverize until the rhubarb and sugar make a wet paste.
• Pour rhubarb mash into a small saucepan over medium heat.
• Bring to a rolling boil, and continue to boil for 5 minutes. Remove from heat.
• Stir in Strawberry Jello until completely mixed.
• Pour into a clean quart mason jar or heat proof container. Let cool before covering with lid.
• Refrigerate overnight so the jam can set up. Enjoy!
• Makes one quart of jam, one Tablespoon is a serving.

PINEAPPLE-RHUBARB JAM

Steps:

• In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat; simmer, uncovered, 18-22 minutes or until rhubarb is broken down, stirring occasionally. Add gelatin; cook and stir until gelatin is dissolved., Remove from heat; skim off foam. Ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Remove jars and cool.

SURE.JELL RHUBARB JELLY RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Trim rhubarb; cut into 1-inch pieces. (Do not peel.) Put through food chopper, using finest blade. Or grind, in batches, in food processor or electric blender. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared rhubarb into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

RHUBARB & CUSTARD JELLY

Steps:

• Very lightly grease a 1-litre jelly mould with oil, then make the rhubarb layer. Put the rhubarb and caster sugar in a pan with 250ml water, cover with a lid and simmer for 5-8 mins until the rhubarb is really soft, then remove from the heat. Put the gelatine in a small bowl of very cold water to soften.
• Line a large sieve with muslin or a J-cloth, place over a bowl and pour in the rhubarb liquid, then leave to drip through. Once all the liquid has dripped through, return the juice to the pan over a low heat. If your rhubarb juice isn't very pink, you can add a drop of food colouring. Once soft, remove the gelatine from the water and squeeze out any excess, then add to the warm rhubarb juice, stirring until the gelatine dissolves. Pour half the rhubarb liquid into your jelly mould and put in the fridge to set for 3 hrs. Leave the remaining rhubarb juice at room temperature.
• Meanwhile, make the custard layer. Put the milk, cream, and vanilla pod and seeds in a pan, heat gently until just simmering, then remove from the heat. Soak the gelatine in a bowl of very cold water. In a large bowl, whisk the sugar, egg yolks and custard powder until smooth and pale. Pour over the warmed milk, whisking to combine. Pour the hot mixture into the pan and heat gently until thickened slightly, then remove from the heat. Remove the gelatine leaves from the water, squeeze out any excess liquid, add to the custard and stir well. Leave to cool.
• Once the first layer of jelly has set, pour over half the cooled custard layer. Chill for a further 3 hrs.
• Repeat the process with the remaining jelly, making sure each layer is well set before you add the next. If the jelly starts to set at room temperature, you can reheat it very gently on the hob - just make sure it doesn't boil, as this will stop the gelatine from setting. Once the jelly has had its total setting time, ease the edges away with your fingers, then turn out onto a plate (you may have to give a little jiggle to dislodge the jelly) and serve.

RHUBARB JELLO JAM

Steps:

• In a large skillet, add the rhubarb, sugar, and water; bring to a boil. Cook for ten minutes.
• Add the package of jello and boil for one more minute.
• Remove from heat and let cool. Store in the refridgerator in an airtight container.

JELL-O® RHUBARB-BERRY JAM

Steps:

• Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Mix rhubarb, sugar and water in large saucepan. Cook on high heat 2 min. or until sugar is dissolved, stirring constantly. Reduce heat to medium; cover and cook until rhubarb is tender, stirring occasionally. Uncover; cook an additional 12 to 15 min. or until mixture is slightly thickened, stirring occasionally. Remove from heat.
• Add gelatin; stir until dissolved. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Turn jars upside-down. After 5 min., turn upright. Or, follow water bath method recommended by USDA. Cool. Store in refrigerator.

RHUBARB JELLY

Steps:

• prepare juice by placing rhubarb and water in a large stainless steel saucepan on high heat.
• bring to a boil then simmer for 5 minutes, then remove from heat.
• pour through a strainer lined with cheesecloth, then tie up the rhubarb pulp into a "bag" and hang to drip overnight.
• clean jars, lids and rings in hot, soapy water. put jars in cannng kettle and bring to a boil. put lids and rings in a bowl of very hot water.
• measure juice. you should have 850 mL, if not add water to reach desired amount.
• combine juice and sugar in a large stainless steel saucepan, mixing well.
• add butter, to reduce foaming.
• bring juice and sugar to a full rolling boil over high heat.
• add liquid pectin, squeezing pouches until totally empty.
• continue to boil for 1 full minute, then remove from heat.
• skim foam from jelly.
• pour into 250 mL jars to 1 cm from rim, wipe tops if necessary.
• seal with lid, tighten ring fingertip tight.
• bring canning kettle back to a boil, process for 10 minutes.
• remove from water and place on a towel to stand for 24 hours. Enjoy!

RHUBARB JELLY

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.

RHUBARB STRAWBERRY JAM

Steps:

• In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
• Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.