STREAMING NOW: The Delicious Miss Dahl

Rhubarb Orange Jelly

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I've made this slightly tart jelly twice since the recipe appeared in the June 2006 issue of Canadian Living magazine. I used an orange from Africa with red pulp & the red portion of my rhubarb - hence a nice red jelly. I topped up the liquid with Grand Marnier but you could also use orange juice. We love it on toast but I'm going to try it as a glaze on a pork loin roast!”
6 cups

Ingredients Nutrition


  1. Halve & squeeze juice from orange into a large Dutch oven; cut rind into wedges & add to pot.
  2. Add rhubarb & water and bring to a boil, stirring occasionally; reduce heat, cover and simmer until rhubarb is tender, about 10 minutes.
  3. Mash any chunks with a potato masher or immersion blender.
  4. Wet & wring out jelly bag and suspend over large measuring cup or bowl; fill with rhubarb mixture and let drip, without squeezing the bag, until the juice measures 2 cups, about 2 hours.
  5. If you don’t end up with 2 cups of liquid, top up with orange juice or orange liqueur.
  6. Mix pectin crystals with ¼ cup of sugar and stir into the rhubarb liquid in a large, clean Dutch oven or preserving pot.
  7. Bring to a full rolling boil over high heat, add the remaining sugar & return to a full boil, stirring with a wooden spoon; boil hard, stirring, for a minute.
  8. Remove from heat, skim off any foam with a large metal spoon and fill hot 1 cup (250ml) canning jars, leaving ¼ inch head space.
  9. Remove any air bubbles, wipe rims & cover with prepared lids; screw on bands until resistance is met, then increase to fingertip tight.
  10. Boil in boiling water canner for 10 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a