Nanny’s Rhubarb Jelly

After a long day of back to back meetings, my eyes glazed over my computer screen as my friend, Christa, instant messaged me saying she had something for me.  She surprised me with the a jar of her nanny’s rhubarb jelly and a bunch of rhubarb stalks from her trip to Colorado.  Apparently rhubarb was growing around her parents’ cabin like a weed (to be so lucky!), and she was kind enough to share some with moi.  What was so funny was that unlike the rhubarb from Minnesota, you could smell this rhubarb from several cubes away, it was that tart!  

I got home late, and my husband just so happened to buy a baguette.  Rhubarb jelly on baguette slices accounted for a large portion of my dinner that night.  It was so good, I had to have the recipe, that Christa kindly shared below.    

Nanny’s Rhubarb Jelly

5 Cups Rhubarb-cut into pieces
3 Cups Sugar-let sit over night
Cook until soft
Stir in 1 regular package Strawberry Jello
Pour into jars, keep refrigerated.
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6 Responses to Nanny’s Rhubarb Jelly

  1. BHA July 28, 2012 at 3:04 pm #

    That’s my Nanny……thanks for sharing

  2. Allyson Perreault July 30, 2012 at 2:09 am #

    Your nanny’s rhubarb jelly rocks!

  3. authentic jordan November 11, 2012 at 3:18 am #

    This web site is really a walk-through for all of the info you wanted about this and didn

    • leelou38 November 11, 2012 at 7:25 am #

      Thanks for the kind words!

  4. Roberta May 22, 2013 at 12:10 pm #

    Could you give them a hot bath and seal them to be canned??

    • Allyson May 22, 2013 at 1:40 pm #

      Hi Roberta, This is a short cut jelly recipe not meant to be canned. I am a newbie canner, and know that you need to have the right amount of acidity (e.g. vinegar) ratio in order to can jellies. I would not risk it. Best to keep this one in refrigerator. Thanks for your question! I will be looking to post more canning recipes shortly!

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