Rhubarb Jelly
Rhubarb Jelly is an easy dinner. Made with 4 1/2 to 5 lb. rhubarb (4 1/2 to 5 qt.), cut into 1-inch pieces, 7 c. sugar, 1 to 2 drops red food coloring (optional) and 2 pouches (3 oz. each) liquid fruit pectin, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Grind the rhubarb in a food processor or grinder.
Strain through a jelly bag, reserving 3 1/2 cups of juice.
Pour juice into a large kettle; 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.
Pour hot into jot jars, leaving 1/4-inch headspace. Adjust caps.
Process for 10 minutes in a boiling water bath. Yield
8 half-pints.
π· Perfect Pairings
Complete your meal with these
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