Amish Rhubarb Jelly Recipes

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.

RHUBARB JELLY

Steps:

• Place the chopped rhubarb and water in a saucepan. Bring the mixture to a hard boil and then turn the heat down to a simmer.
• Simmer rhubarb and water for about 20 minutes, until the rhubarb has completely fallen apart.
• Pour the rhubarb mixture into a jelly bag (or cheesecloth-lined fine mesh strainer). Allow the rhubarb juice to drain for at least 2 hours, or until you've collected 4 cups of juice.
• Pour the rhubarb juice back into a saucepan and bring it to a boil.
• For a full sugar recipe, add the pectin and sugar into the boiling juice.
• If using Pomona's pectin, add the calcium water to the rhubarb juice and then mix the powdered pectin with the sugar separately, then add the sugar to the boiling juice.
• Regardless of the pectin choice, return the juice/sugar/pectin mixture to a boil and boil hard for 1-2 minutes, stirring constantly.
• Turn off the heat and then pour the finished rhubarb jelly into prepared jars, leaving 1/4 inch headspace.
• Store the preserve in the refrigerator (or freezer) for immediate use, or process in a water bath canner for 10 minutes for a shelf-stable rhubarb jelly.

RHUBARB JELLY

Steps:

• prepare juice by placing rhubarb and water in a large stainless steel saucepan on high heat.
• bring to a boil then simmer for 5 minutes, then remove from heat.
• pour through a strainer lined with cheesecloth, then tie up the rhubarb pulp into a "bag" and hang to drip overnight.
• clean jars, lids and rings in hot, soapy water. put jars in cannng kettle and bring to a boil. put lids and rings in a bowl of very hot water.
• measure juice. you should have 850 mL, if not add water to reach desired amount.
• combine juice and sugar in a large stainless steel saucepan, mixing well.
• add butter, to reduce foaming.
• bring juice and sugar to a full rolling boil over high heat.
• add liquid pectin, squeezing pouches until totally empty.
• continue to boil for 1 full minute, then remove from heat.
• skim foam from jelly.
• pour into 250 mL jars to 1 cm from rim, wipe tops if necessary.
• seal with lid, tighten ring fingertip tight.
• bring canning kettle back to a boil, process for 10 minutes.
• remove from water and place on a towel to stand for 24 hours. Enjoy!

TART RHUBARB JAM

Steps:

• Combine rhubarb, sugar, and pineapple in a 3 qt saucepan.
• Bring to a boil.
• Reduce heat and simmer 15 minutes.
• Remove from heat and stir in jello until dissolved.
• Pour into jars and refrigerate.
• Makes 48 tablespoons or 1 1/2 pints.

AMISH RHUBARB JAM

Steps:

• Cook Rhubarb with sugar for 12 minutes.Add pineapple and cook three minutes. Add Jello Mixing well and Pour into jars and seal