Rhubarb Jelly Recipe
Yield: 30 servingsRecipe by luhu.jp
Ingredients:
5 lbs: Rhubarb, cut into 1 in.
Optional,
Piece,
2 package: Liquid fruit pectin, 3 oz
7 cup: Sugar,
Each,
1: dr Red food coloring --,
Directions:
Grind the rhubarb in a food processor or grinder. Strain through a
jelly bag, reserving 3 1/2 cup 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 min. stirring constantly. Remove from the heat; let
stand a few minutes. skim off foam. Pour hot into hot jars, leaving
1/4 in. headspace. Adjust caps. Process for 10 min. in a
boiling-water bath. Yield: 8 half pints.
Recipe By : Taste Of Home
Source from luhu.jp
jelly bag, reserving 3 1/2 cup 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 min. stirring constantly. Remove from the heat; let
stand a few minutes. skim off foam. Pour hot into hot jars, leaving
1/4 in. headspace. Adjust caps. Process for 10 min. in a
boiling-water bath. Yield: 8 half pints.
Recipe By : Taste Of Home
Source from luhu.jp