Sharp yet sweet, this jelly is delicious on toast or as an accompaniment to poultry or pork. Use the pinkest rhubarb you can find for vibrant colour.
- Portion size 5 servings
- Credits : Canadian Living Magazine: June 2006
- 1 orange
- 10 cups chopped rhubarb (about 2-3/4 lb/1.375 kg)
- 1 1/2 cup water
- 1 pkg light fruit pectin crystals
- 3 1/4 cups granulated sugar
Halve and squeeze juice from orange into large Dutch oven; cut rind into wedges and add to pot. Add rhubarb and water; bring to boil, stirring occasionally. Reduce heat, cover and simmer until rhubarb is tender, about 10 minutes. With potato masher, mash any chunks.
Wet and wring out jelly bag; suspend on frame over large measuring cup or bowl. Fill with rhubarb mixture; let drip, without squeezing bag, until juice measures 4 cups (1 L), about 2 hours.
Mix pectin crystals with 1/4 cup (50 mL) of the sugar. In large clean Dutch oven or preserving pot, stir pectin mixture with juice; bring to full rolling boil over high heat. Stir in remaining sugar and return to full rolling boil, stirring with wooden spoon; boil hard, stirring, for 1 minute. Remove from heat; skim off any foam with large metal spoon.
Using funnel and 1/2-cup (125 mL) measure, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Remove any air bubbles, readjusting headspace if necessary. If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 1 mg
- Protein trace
- Calories 30.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 8 g
- Calcium 1.0
- Vitamin C 3.0