Rhubarb Jelly Andor Rhubarb Syrup Recipes

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:

• 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 AND MUSCAT JELLY

Steps:

• Preheat the oven to 375 degrees F.
• Put the rhubarb into a large ovenproof dish. I find a rectangular size measuring 12 by 8 by 2 inches perfect for the job. Sprinkle over the sugar, add the orange juice and zest, and 2 cups of water, and cover, either with lid or with foil. Bake for 1 hour. Take out of oven, remove lid, and let cool.
• Strain carefully into a large measuring cup. I find this gives about 3 cups. Put the pulp aside (you can freeze it for use in the custard or trifle). If using granulated gelatin, soften it in 1/4 cup of the Muscat, about 5 minutes. Heat the mixture in the top of a double boiler over simmering water until the gelatin has dissolved, about 1 minute, and add to the rhubarb juice. Pour the remaining Muscat into the juice to bring it up to 3 3/4 cups; if not using granulated gelatin, add the Muscat as is to the juice to the required measurement. Taste; you may want some more sugar or a squeeze more orange or, indeed, more Muscat.
• Lightly oil a 4-cup jelly mold by dabbing a paper towel in some suitably flavorless oil and then rubbing it over the interior of the mold. Soak gelatin leaves in a dish of cold water until softened. Put 2 ladles of rhubarb and Muscat syrup in a saucepan and bring to a boil. Squeeze out the gelatin leaves and whisk into the syrup. When they've dissolved, pour the contents of the pan back into the measuring cup. If you want to make sure everything's well enough blended, you can pour from the cup to the pan and back into the cup again. Pour into the jelly mold and place in the refrigerator to chill and set, about 6 hours or overnight.

RHUBARB SIMPLE SYRUP

Steps:

• Add the sugar and rhubarb to a pan with 3 cups of cold water. Bring to a boil over high heat, then reduce to a simmer. Simmer, uncovered, until the rhubarb softens and the syrup thickens slightly, 15 to 20 minutes.
• Strain the syrup through a fine-mesh strainer, making sure to press all of the liquid out of the rhubarb (see Cook's Note). Allow the syrup to cool completely, then pour into an airtight container. Store in the refrigerator for up to 2 weeks.

SURE.JELL RHUBARB JELLY RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Trim rhubarb; cut into 1-inch pieces. (Do not peel.) Put through food chopper, using finest blade. Or grind, in batches, in food processor or electric blender. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared rhubarb into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

RHUBARB SIMPLE SYRUP

Steps:

• Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
• Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
• Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.

RHUBARB JELLY AND/OR RHUBARB SYRUP

Steps:

• I juiced the rhubarb using a Back to Basics steamer/juicer, which really simplified things, but if you don't own one simply grind the rhubarb in a food processor or grinder. Strain through a jelly bag, reserving 10.5 cups of juice.
• In a very large pot or dutch oven, add sugar and food coloring and bring to a boil, stirring constantly.
• Add pectin and return to a full rolling boil. Boil 1 minute, stirring constantly.
• Allow to sit a few minutes and skim off foam.
• Pour hot into hot, sterilized jars leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath.
• FOR SYRUP: To use up any remaining juice, add 1 cup of sugar to every 1/2 cup of juice. Boil until sugar is dissolved. Can be preserved in jars as the jelly or put straight into the refridgerator.

RHUBARB & CUSTARD JELLY

Steps:

• Very lightly grease a 1-litre jelly mould with oil, then make the rhubarb layer. Put the rhubarb and caster sugar in a pan with 250ml water, cover with a lid and simmer for 5-8 mins until the rhubarb is really soft, then remove from the heat. Put the gelatine in a small bowl of very cold water to soften.
• Line a large sieve with muslin or a J-cloth, place over a bowl and pour in the rhubarb liquid, then leave to drip through. Once all the liquid has dripped through, return the juice to the pan over a low heat. If your rhubarb juice isn't very pink, you can add a drop of food colouring. Once soft, remove the gelatine from the water and squeeze out any excess, then add to the warm rhubarb juice, stirring until the gelatine dissolves. Pour half the rhubarb liquid into your jelly mould and put in the fridge to set for 3 hrs. Leave the remaining rhubarb juice at room temperature.
• Meanwhile, make the custard layer. Put the milk, cream, and vanilla pod and seeds in a pan, heat gently until just simmering, then remove from the heat. Soak the gelatine in a bowl of very cold water. In a large bowl, whisk the sugar, egg yolks and custard powder until smooth and pale. Pour over the warmed milk, whisking to combine. Pour the hot mixture into the pan and heat gently until thickened slightly, then remove from the heat. Remove the gelatine leaves from the water, squeeze out any excess liquid, add to the custard and stir well. Leave to cool.
• Once the first layer of jelly has set, pour over half the cooled custard layer. Chill for a further 3 hrs.
• Repeat the process with the remaining jelly, making sure each layer is well set before you add the next. If the jelly starts to set at room temperature, you can reheat it very gently on the hob - just make sure it doesn't boil, as this will stop the gelatine from setting. Once the jelly has had its total setting time, ease the edges away with your fingers, then turn out onto a plate (you may have to give a little jiggle to dislodge the jelly) and serve.

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!

RHUBARB JAM

Steps:

• Combine rhubarb, sugar, water, orange juice, and orange zest in a saucepan over high heat; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until thick, about 45 minutes. Jam will continue to thicken as it cools.
• Ladle into hot sterile jars; seal with the lids and rings. Store opened jars in the refrigerator.

CERTO RHUBARB JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Trim rhubarb; cut into 1-inch pieces. (Do not peel.) Put through food chopper, using finest blade. Or grind, in batches, in food processor or electric blender. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into a 6- or 8-qt. saucepot.
• Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)