Rhubarb jelly
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Rhubarb -- cut into 1 in. |
| Piece | ||
| 7 | cups | Sugar |
| 1 | drop | Red food coloring -- |
| Optional | ||
| 2 | packs | Liquid fruit pectin -- 3 oz |
| Each | ||
Directions
Grind the rhubarb in a food processor or grinder. Strain through a jelly bag, reserving 3½ 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 ¼ in. headspace. Adjust caps. Process for 10 min. in a boiling-water bath. Yield: 8 half pints.
Recipe By : Taste Of Home
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