Rhubarb Jelly Recipe

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Rhubarb Jelly
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  • 5 cup sugar
  • 1 can blueberry pie filling or flavor of choice
  • 2 box(es) raspberry jello or flavor of choice


  1. Combine rhubarb and sugar and let stand until juice forms. Cook until tender. Add pie filling, bring to boil and cook for 3 minutes. Remove from heat and add 2 boxes jello. Stir until jello is dissolved. Pour into jars and let them seal.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4127.87 Kcal (17283 kJ)
Calories from fat 158.76 Kcal
% Daily Value*
Total Fat 17.64g 27%
Sodium 873.23mg 36%
Potassium 2193.66mg 47%
Total Carbs 990.58g 330%
Sugars 883.32g 3533%
Dietary Fiber 14.64g 59%
Protein 43.73g 87%
Vitamin C 60mg 100%
Iron 1.5mg 8%
Calcium 645.8mg 65%
Amount Per 100 g
Calories 227.43 Kcal (952 kJ)
Calories from fat 8.75 Kcal
% Daily Value*
Total Fat 0.97g 27%
Sodium 48.11mg 36%
Potassium 120.86mg 47%
Total Carbs 54.58g 330%
Sugars 48.67g 3533%
Dietary Fiber 0.81g 59%
Protein 2.41g 87%
Vitamin C 3.3mg 100%
Iron 0.1mg 8%
Calcium 35.6mg 65%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 83.2
  • 115

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar

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