Rhubarb Jelly Recipe
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.
- 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
- 1. 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.
- 2. 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.
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.
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