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Rhubarb Lime Jelly Recipe

Ingredients

How to make it

  • 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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No one likes runny jelly--Low viscosity here people! Super solid   Close
Pretty. I almost like them best while they are still in the jar.   Close

Reviews & Comments 4

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  • dsmith0616 16 years ago
    this sounds amazing, i can't wait to try it until the spring!!
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  • chickpea_chef 16 years ago
    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!
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  • thepiggs 16 years ago
    I haven't heard of calcium water. What is it and where is it found?

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  • chefmeow 16 years ago
    Sounds fabulous. I love to can as well. Will definitely give this a try. Thanks for sharing.
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The Cook

chickpea_chef Seattle, WA

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