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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!