Rhubarb Lime Jelly

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 5
    cups rhubarb juice (A whole bunch of Rhubarb stalks to make )
  • 2 12
    cups sugar
  • 5
    tablespoons lime juice
  • 5
    teaspoons pectin (Pomona, not surjell)
  • 5
    teaspoons calcium water
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DIRECTIONS

  • Wash rhubarb, cut into chunks, and puree in food processor.
  • Use cheesecloth to extract 5 cups of juice.
  • Mix rhubarb, lime juice, and calcium water in pot.
  • Mix pectin and sugar in another bowl.
  • Bring to boil and add sugar/pectin.
  • Bring to boil again, then remove from heat and ladle into prepared sterilized jars, process for 10 minutes, or whatever method you do to can.
  • Note: If you use a surejell or certo, then i suppose just forget the calcium water, but with those you'll have to use about 6 cups of sugar!
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