Rhubarb Jelly
To be honest, I don't especially like cooking. My husband, however, loves it!
Now that he's retired, Bob's taken up making jelly. I help him with the pouring and skimming for this one—my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat.
Bob and I have two grown daughters an also a grandson.64 ServingsPrep: 20 min. Process: 10 min.
Ingredients
- 4-1/2 to 5 pounds rhubarb (4-1/2 to 5 quarts), cut into 1-inch pieces
- 7 cups sugar
- 1 to 2 drops red food coloring, optional
- 2 pouches (3 ounces each) liquid fruit pectin
Directions
- Grind the rhubarb in a food processor or grinder. Line a strainer
- with four layers of cheesecloth and place over a bowl. Place rhubarb
- in strainer; cover with edges of cheesecloth. Let stand for 30
- minutes or until liquid measures 3-1/2 cups. Pour juice into a Dutch
- oven; add sugar and food coloring if desired.
- Bring to a boil over high heat, stirring constantly. Add pectin;
- bring to a full rolling boil. Boil for 1 minute, stirring
- constantly. Remove from the heat; let stand a few minutes. Skim off
- foam. Carefully ladle hot mixture into hot half-pint jars, leaving
- 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids.
- Process for 10 minutes in a boiling-water canner. Yield: 8
- half-pints.
Nutrition Facts: 1 serving (2 tablespoons) equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 23 g carbohydrate, 1 g fiber, trace protein.