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. ^^ CLICK TO SEE FULL RECIPES ^^ | Homemade Jam | Homemade Jam Recipe | Homemade Jam No Sugar | Homemade Jam Strawberry | Homemade Jam Packaging | Homemade Jam Healthy | Homemade Jam Recipe No Sugar | Homemade Jam Recipe Easy | Homemade Jam Recipe Fruit
Yield: 1 Servings
Ingredients:
3 1/4 cups granulated sugar
1 1/2 cup water
10 cups chopped rhubarb (about 2-3/4 lb/1.375 kg)
1 pkg light fruit pectin crystals
1 orange
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Instructions:
First step is 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.
And then, 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.
And then, visit for full instruction : https://www.canadianliving.com/food/recipe/rhubarb-orange-jelly
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