Recipe

Rhubarb Lime Jelly Recipe

Add Step-by-Step Photos	Chickpea_chef / All my dishes 2 years, 6 months ago I love canning--everything. I will be one of those people (when I have a house) who have an entire pantry filled with jam! I love giving it as gifts. This Jelly is so pretty---it is a bubble gum color! Unique my friends, give me another jelly that lo... More Prep:30m Cook:20m Servings:6	Chickpea_ch
	tart rhubarb lime jelly

No one likes runny j

Pretty. I almost lik

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Ingredients

A whole bunch of Rhubarb stalks to make 5 cups of juice

2.5 cups of sugar

5 tbsp lime juice

5 tsp pectin (Pomona, not surjell)

5 tsp calcium water

Directions

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

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Comments

chefmeow 2 years, 6 months ago said:
Sounds fabulous. I love to can as well. Will definitely give this a try. Thanks for sharing.

thepiggs 2 years, 6 months ago said:
I haven't heard of calcium water. What is it and where is it found?

chickpea_chef 2 years, 6 months ago said:
Well, it comes with the pectin I buy--Its part of a kit that allows you to experiment more with creating your own recipes, Pomona brand pectin comes with a little packet for you to mix up and then keep in your fridge. Pomona just gives you *guidelines* for pectin and calcium water ratios in conjunction with the amount of fruit and sweetener--so you can control the amount of sugar you use.

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!