Thursday, June 30, 2011

Awesome Jelly

Angelina's Rhubarb Jelly received a Premium ribbon at the LaMoure county 4-H Achievement Days.  Due to flooding in Minot, she won't have the opportunity to show her wares at the ND State Fair (all competition related events have been cancelled).  But this jelly is really tasty and she learned a lot.  This was her third batch of 'preserves' ... we had a little difficulty with Rhubarb Jam and fruit floating at the top, so she tried jelly with much success.



Rhubarb Jelly – courtesy of The Rhubarb Compendium

3 1/2 cups Rhubarb juice

1 pkg. Sure Jell powdered pectin

4 cups sugar

Make according to instructions for cooked jelly in Sure Jell instructions.  Process for 10 minutes.  Makes 6 half pints.

Thursday, June 2, 2011

Rhubarb Juice


Rhubarb Juice

8 cups washed and diced rhubarb

8Tbls. sugar

5 cups water

Directions:  Mix all ingredients in a large stock pot.  Cook until soft.  Boil one minute.  Strain the pulp from the juice.  At this point, the juice can be used to make jelly, syrup, or canned for later use.  The red stalked rhubarb will produce a beautiful red juice, but juice made with green stalks will taste the same.  It was also suggested that nutmeg or cinnamon could be added to the juice for a different flavor.

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