Rhubarb Jelly
Rhubarb Jelly recipe
3-1/2 cups rhubarb juice (about 3# fresh rhubarb)
7 cups sugar
2 pouches Certo liquid pectin
Cut unpeeled red rhubarb stalks into 1" lengths. Grind. Place in jelly
bag and squeeze out juice.
Measure 3-1/2 cups juice. Place in large kettle. Add sugar, mix well.
Put over heat and bring to a boil, stirring constantly. Stir in pectin.
Bring to a rolling boil; boil hard 1 minute, stirring constantly. Remove
from heat, skim off foam
Ladle into hot jars. Cover with 2-piece lids and rings and process in
boiling water bath for 5 minutes. Makes about 10 half-pint jars.
This is from an old Farm Journal Canning book.
Source:
rec.food.preserving
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