Rhubarb Orange Jelly

Rhubarb Orange Jelly

AuthorJulie

(From Canadian Living's special summer issue.)
1 orange
10 cups chopped rhubarb
1 ½ cups water
1 pkg. light fruit pectin crystals (optional - or an apple with the seeds)
3 ¼ cups sugar

1

Cut the orange in half and squeeze the juice into a large pot. Cut the rest into chunks and add it to the pot along with the rhubarb and water; bring to a boil. Reduce heat, cover and simmer for about 15 minutes, until the rhubarb is very tender. Mash it a bit with a potato masher.

2

If you have a jelly bag, pour the mixture into it and suspend it over a pot. Otherwise, strain it through a fine mesh seive (it will still be cloudy - who cares?) or do as I did - pour it into a cheesecloth, gather it up and rig it up to the cabinet with a rope in order to suspend it over the pot. Let it stay that way for a few hours or overnight.

3

In a large pot, add the pectin to the juice (or not), add the sugar and bring to a full rolling boil. Boil hard for a full minute. If you're not using packaged pectin, you could test it - put a bit on a cold plate or somehow cool it down and see if your finger leaves a trail in it - or if you have a candy thermometer, cook it to 210 degrees. Turn off the heat and skim any foam off the surface.

4

Ladle into hot jars (I just wash them or run them through the dishwasher - after all, when boiling jam is ladled into them they heat up pretty quick!) and seal.

Ingredients

(From Canadian Living's special summer issue.)
 1 orange
 10 cups chopped rhubarb
 1 ½ cups water
 1 pkg. light fruit pectin crystals (optional - or an apple with the seeds)
 3 ¼ cups sugar

Directions

1

Cut the orange in half and squeeze the juice into a large pot. Cut the rest into chunks and add it to the pot along with the rhubarb and water; bring to a boil. Reduce heat, cover and simmer for about 15 minutes, until the rhubarb is very tender. Mash it a bit with a potato masher.

2

If you have a jelly bag, pour the mixture into it and suspend it over a pot. Otherwise, strain it through a fine mesh seive (it will still be cloudy - who cares?) or do as I did - pour it into a cheesecloth, gather it up and rig it up to the cabinet with a rope in order to suspend it over the pot. Let it stay that way for a few hours or overnight.

3

In a large pot, add the pectin to the juice (or not), add the sugar and bring to a full rolling boil. Boil hard for a full minute. If you're not using packaged pectin, you could test it - put a bit on a cold plate or somehow cool it down and see if your finger leaves a trail in it - or if you have a candy thermometer, cook it to 210 degrees. Turn off the heat and skim any foam off the surface.

4

Ladle into hot jars (I just wash them or run them through the dishwasher - after all, when boiling jam is ladled into them they heat up pretty quick!) and seal.

Rhubarb Orange Jelly
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