Rhubarb Orange Jelly
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.
Servings: 6 cups (1.5 L)
Ingredients:
Photo: Rhubarb Orange Jelly
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 30 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 8 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 1% |
| vit C | 3% |
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1 orange
10 cups (2.5 L) chopped rhubarb (about 2-3/4 lb/1.375 kg)
1-1/2 cups (375 mL) water
1 pkg (49 g) light fruit pectin crystals
3-1/4 cups (800 mL) granulated sugar
Preparation:
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.
Additional Information
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Tip: A full rolling boil (220°F/104°C) is rapid, usually foaming or spurting, and cannot be stirred down.
Source
Canadian Living Magazine: June 2006
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