Prep 10 mins
Cook 20 mins
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!
- 1 orange
- 10 cups chopped rhubarb
- 1 1⁄2 cups water
- 1 (49 g) package fruit pectin crystals
- 3 1⁄4 cups granulated sugar
- Halve & squeeze juice from orange into a large Dutch oven; cut rind into wedges & add to pot.
- Add rhubarb & water and bring to a boil, stirring occasionally; reduce heat, cover and simmer until rhubarb is tender, about 10 minutes.
- Mash any chunks with a potato masher or immersion blender.
- 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.
- If you don’t end up with 2 cups of liquid, top up with orange juice or orange liqueur.
- Mix pectin crystals with ¼ cup of sugar and stir into the rhubarb liquid in a large, clean Dutch oven or preserving pot.
- 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.
- 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.
- Remove any air bubbles, wipe rims & cover with prepared lids; screw on bands until resistance is met, then increase to fingertip tight.
- Boil in boiling water canner for 10 minutes.
This is absolutely delicious. After I strained my 2 cups of juice for the jelly, I removed the orange rind from the remaining rhubarb pulp, added 2 cups of sugar to the pulp, and made 4 pints of rhubarb orange sauce in addition to the 5 cups of jelly from the juice. I processed the pints of sauce in a hot water bath for 15 min.
We were lucky enough to have the Chef herself give us a jar of this terrific jelly! Heaven in a jar....really! This is the best jelly I have ever had. My DH, the poor man, stooped to hoarding it and telling our overnight guests we had no jam/jelly while hiding this in the back of the fridge! Then he gave them some of my homemade jam, keeping this stuff all to himself! ;) Thanks for a wonderful jelly, not too sweet with just the right amount of sweet/tartness!