Forktionary

Rhubarb Orange Jelly Recipe

This stunningly red rhubarb orange jelly recipe elevates a classic! Made with the red pulp of an African orange and vibrant rhubarb, this recipe creates a deliciously tart jelly perfect for toast or as a unique glaze for pork loin. Inspired by a Canadian Living magazine recipe, this updated version offers precise measurements and detailed instructions for a perfect result every time. Get ready to impress with this homemade gourmet treat!

Prep Time 45 mins
Cook Time 30 mins
Calories 498.8 kcal
Protein 4g
Rating 5.0 (2 Reviews)
Rhubarb Orange Jelly 14

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rhubarb Orange Jelly

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Rhubarb Orange Jelly? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Rhubarb Orange Jelly

  1. Halve and juice 1 large orange (about 1 cup juice) into a large Dutch oven.
  2. Cut the orange rind into thin wedges and add to the pot.
  3. Add 4 cups chopped rhubarb, 1 cup water, and bring to a boil, stirring occasionally.
  4. Reduce heat, cover, and simmer until rhubarb is tender, about 10 minutes.
  5. Mash any remaining chunks with a potato masher or immersion blender.
  6. Prepare a jelly bag by wetting it and wringing it out thoroughly. Suspend the bag over a large measuring cup or bowl.
  7. Pour the rhubarb mixture into the jelly bag and let it drip, without squeezing, until you have exactly 2 cups of juice (approximately 2 hours).
  8. If you don't have 2 cups of juice, top up with orange juice or Grand Marnier to reach 2 cups.
  9. In a separate bowl, whisk together 1 box (1.75 oz) powdered pectin and 1 cup granulated sugar.
  10. Add the pectin-sugar mixture to the rhubarb liquid in a large, clean Dutch oven or preserving pot.
  11. Bring to a rolling boil over high heat, stirring constantly. Add the remaining 3 cups granulated sugar and return to a full rolling boil, stirring continuously.
  12. Boil hard, stirring constantly, for 1 minute exactly.
  13. Remove from heat, skim off any foam, and carefully fill hot, sterilized 1-cup canning jars, leaving ½ inch headspace.
  14. Remove any air bubbles, wipe the rims clean, and cover with prepared lids and rings.
  15. Process in a boiling water bath canner for 10 minutes.
  16. Let jars cool completely and check for seals. Store properly sealed jars in a cool, dark place.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

450g

Fat

0g

Carbs

42g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts The Americas American Vegetarian Gluten Free Spring Recipes Summer Recipes Baking 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Jellies Canning Condiments Etc Fruit Canadian Easy Low Fat Vegetarian Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Technique Water Bath