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Post by upnorthlady2 on Jun 2, 2013 15:31:34 GMT -5
I want to make rhubarb jelly, not jam and I have searched the Ball Book and the internet and can only find a couple recipes for jelly. They both call for chopping the rhubarb into fine pieces or grinding them, and letting the ground stuff sit for 8 hours to get 'juice'. I read a couple of the reviews on these recipes, and folks say it doesn't work to just let things sit - that you only get a couple tsps of juice! Well, maybe a little more than that. I want something that you can chop rhubarb and add a little water and simmer it to death until you extract juice out. Any good recipes you have? I made jelly quite a number of years ago from rhubarb, but I can't seem to find the recipe I used!
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Post by Granny Smith on Jun 2, 2013 16:37:33 GMT -5
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Post by Valerie on Jun 2, 2013 17:37:04 GMT -5
Would more juice come out if you put sugar on it?
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Post by upnorthlady2 on Jun 2, 2013 21:17:38 GMT -5
Gayle - Ya, I already saw that recipe. Val - I thought about the possibility of putting sugar with the rhubarb, but that messes up the sequence of jelly making, because you are supposed to add the pectin to the juice, and then add the sugar. If your juice already has the sugar in it, I wonder how adding the pectin and boiling for 1 minute like most jelly recipes say to do, would work?
After searching through about 11 pages of Google entries, I found one that calls for cutting the rhubarb into fine pieces, adding a cup of water, and boiling the fruit for 20 min, then measuring out 3 c. strained juice, and adding a box of powdered pectin, and when that boils, add 4 1/2 c. sugar and then boil hard for 1 min. I think I will try that, and add 1/8 c. lemon juice to the juice mixture to ensure a good jell. I won't have time to try this until Wednesday, but I'll let you know how it turned out! I always have real good luck with jellies when I use the Sure Gel box method, and this recipe sort of follows that procedure. What I can't figure out is why there are hardly no recipes for rhubarb jelly and plenty for jam? Maybe I'll soon find out why? I usually make rhubarb jam or preserves and I have plenty of recipes for that, but I wanted a clear jelly this time. I didn't realize it would be so hard to find!
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Post by Valerie on Jun 2, 2013 21:42:16 GMT -5
What you just posted sounds like it'll work good. I have the best results with SureJell, too. I hope it works for ya!  |
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Post by upnorthlady2 on Jun 6, 2013 20:41:54 GMT -5
Well I made the jelly and here's the scoop -
I used 4 1/2 c. of juice, 1/4 c. lemon juice, 1 box of Sure Gel and 6 c. sugar. It turned out great!
To make the juice I cut up the rhubarb into small dice and added 1 c. water to 9 c. of rhubarb. I boiled this until the rhubarb was completely falling apart, about 20 min. Then I strained it all through a linen jelly bag. I ended up with exactly 4 1/2 c. juice. It turned out not too sweet and not too tart, and I got 8 little jelly jars (8-oz type) and about 3/4 c. left to put into a bowl to let set and eat right now. It's a nice rosy deep pink and nice and clear and I am very happy with it. So I'll have to write this down for future use.
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Post by Granny Smith on Jun 6, 2013 21:24:55 GMT -5
Thank you for posting the recipe, Patty! I planted some rhubarb this year and would like to try making jelly when I'm able to harvest it (next year or the year after) I'm going to print it out so I'll have it.
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Post by gayla on Jun 12, 2013 11:40:12 GMT -5
thank you so much Patty our rhubarb I am well blessed it must be all the rain .. we have an 16.2 in excess of rain and the rhubarb finally going like gang busters . I put alot of strawberry in the freezer to do with rhubarb not I can make more strawberry jam and jely
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