Comida Kraft
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CERTO Rhubarb Jelly

CERTO Rhubarb Jelly is rated 5.0 out of 5 by 4.
Prep Time
Total Time

7 (1-cup) jars or 112 servings, 1 Tbsp. each

Fresh rhubarb juice, sugar and fruit pectin are cooked briefly, then processed in a canner to produce gleaming jars of homemade jelly.

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What You Need

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Make It

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  • 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 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 fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into a 6- or 8-qt. saucepot.
  • Stir sugar 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. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle quickly 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.)

How to Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

Altitude Chart

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.

Jam or Jelly Didn't Set?

Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.


  • 7 (1-cup) jars or 112 servings, 1 Tbsp. each

Nutritional Information

Serving Size 7 (1-cup) jars or 112 servings, 1 Tbsp. each
Calories 50
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 13g
Dietary fiber 0g
Sugars 13g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Great recipe. Great recipe. Here is a helpful hint. Chop your rhubarb and put it in plastic bags in the freezer. Once it's frozen, let it thaw and pulse it in a food processor. It will extract much more liquid as the freezing process explodes the cells in the rhubarb and the yield is greater. Using 4 pounds of rhubarb, you will get more than than required 3.5 cups. You can freeze the remaining liquidmfor additional recipes.
Date published: 2014-06-20
Rated 5 out of 5 by from This is EXCELENT jelly. This is EXCELENT jelly. Grinding the rhubarb was a lot of work. I ground it in a food processor, then transfered to a blender for a finer grind (pulp) this made pressing the juice out easier. I have made this twice already. Enjoy the surprising flavour.
Date published: 2002-08-19
Rated 5 out of 5 by from I cut my rhubarb into pieces and freeze. I cut my rhubarb into pieces and freeze. This makes it easier to get the juice out of the stock. Simply take the frozen pieces and place in a cheese cloth in a strainer over a bowl. As the rhubarb thaws tighten the cheese cloth to get all the juice.
Date published: 2006-09-10
Rated 5 out of 5 by from A beautiful jelly with lots of rhubarb flavor, I added a little pink food coloring since my rhubarb... A beautiful jelly with lots of rhubarb flavor, I added a little pink food coloring since my rhubarb was more green!
Date published: 2013-05-24
  • 2016-10-21T11:07CST
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