Used with permission from the new 250 Home Preserves Cookbook
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
Rhubarb Jelly. Makes about five 8-ounce (250 mL) jars
12 cups chopped red rhubarb (1⁄2-inch/1 cm 3 L pieces)
2 cups water 500 mL
2 red plums, thinly sliced (optional)
1 package (1.75 oz/49 or 57 g) powdered pectin
6 cups granulated sugar 1.5 L
- 1.In a large, deep, heavy-bottomed pot, combine rhubarb, water and plums (if using). Bring to a boil over high heat. Reduce heat and simmer, covered, for 10 minutes or until fruit is softened. Use a potato masher to further break down fruit; simmer for 5 minutes.
- 2.Pour into prepared jelly bag and let drip overnight, without squeezing.
- 3.Measure exactly 4 cups (1 L) of liquid (add water if there’s not enough liquid); pour into clean pot. Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly.
- 4.Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve sugar. Boil hard for 1 minute.
- 5.Remove from heat and skim off any foam.
- 6.Ladle quickly into sterilized jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten just until fingertip-tight.
- 7.Process jars in a boiling water canner for 10 minutes (for details, see page 20). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
One pound (500 g) of raw rhubarb yields about 3 cups (750 mL) chopped.
For the best flavor and color, use rhubarb that is very red. If rhubarb is primarily green, add red plums, which will contribute additional color to the jelly.
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