Rhubarb Jelly And/Or Rhubarb Syrup
- Ready In:
- 1hr 20mins
- Ingredients:
- 4
- Yields:
-
24 half-pint jars
- Serves:
- 384
ingredients
directions
- I juiced the rhubarb using a Back to Basics steamer/juicer, which really simplified things, but if you don't own one simply grind the rhubarb in a food processor or grinder. Strain through a jelly bag, reserving 10.5 cups of juice.
- In a very large pot or dutch oven, add sugar and food coloring and bring to a boil, stirring constantly.
- Add pectin and return to a full rolling boil. Boil 1 minute, stirring constantly.
- Allow to sit a few minutes and skim off foam.
- Pour hot into hot, sterilized jars leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath.
- FOR SYRUP: To use up any remaining juice, add 1 cup of sugar to every 1/2 cup of juice. Boil until sugar is dissolved. Can be preserved in jars as the jelly or put straight into the refridgerator.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Love to cook. Love trying out new recipes!