Rhubarb Jelly And/Or Rhubarb Syrup

1. 1

   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.

2. 2

   Strain through a jelly bag, reserving 10.5 cups of juice.

3. 3

   In a very large pot or dutch oven, add sugar and food coloring and bring to a boil, stirring constantly.

4. 4

   Add pectin and return to a full rolling boil.

5. 5

   Boil 1 minute, stirring constantly.

6. 6

   Allow to sit a few minutes and skim off foam.

7. 7

   Pour hot into hot, sterilized jars leaving 1/4 inch headspace.

8. 8

   Adjust caps.

9. 9

   Process for 10 minutes in a boiling water bath.

10. 10

    FOR SYRUP: To use up any remaining juice, add 1 cup of sugar to every 1/2 cup of juice.

11. 11

    Boil until sugar is dissolved.

12. 12

    Can be preserved in jars as the jelly or put straight into the refridgerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.