Rhubarb Lime Jelly Recipes

RHUBARB LIME JELLY

Steps:

• Wash rhubarb, cut into chunks, and puree in food processor.
• Use cheesecloth to extract 5 cups of juice.
• Mix rhubarb, lime juice, and calcium water in pot.
• Mix pectin and sugar in another bowl.
• Bring to boil and add sugar/pectin.
• Bring to boil again, then remove from heat and ladle into prepared sterilized jars, process for 10 minutes, or whatever method you do to can.
• Note: If you use a surejell or certo, then i suppose just forget the calcium water, but with those you'll have to use about 6 cups of sugar!

GRANDMA'S RHUBARB JELLY

Steps:

• Cover and cook rhubarb in water over low heat until tender (about 15 minutes).
• Cut candy orange slices (gumdrop type) into rhubarb.
• add lemon and cook slowly--stirring frequently--till thick.
• Pour into jelly jars.
• Grated lemon peel can also be used to enhance flavor.

RHUBARB JELLY

Steps:

• Grind the rhubarb in a food processor or grinder. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place rhubarb in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 3-1/2 cups. Pour juice into a Dutch oven; add sugar and, if desired, food coloring. , Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand a few minutes. Skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with hot water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.