Saturday, April 21, 2012

Rhubarb Jelly Is Tart Treat

Rhubarb is one of the tastiest vegetables available. This hardy and easy to grow plant comes in several different varieties. Some plants produce very sour and tart stalks, while others are sweet. The most common form that people are familiar with is the tart varieties. Rhubarb is also extremely healthy for people to eat. The stalks are rich in vitamin C, dietary fiber and calcium. This plant is also a good source of potassium. A single cup of rhubarb only contains about 26 calories making it an excellent choice for people on diets. The tartness in rhubarb is most often countered with sugar. This gives the rhubarb jelly a nice combination of flavors.
  • 4 pounds rhubarb, chopped
  • 5 cups water
  • ½ cup lemon juice
  • Sugar

Place the chopped rhubarb, lemon juice and water in a large saucepan. Bring this to a boil and simmer for ½ hour. Pour this into a jelly bag and let it drain for 12 hours. Now measure the juice and pour it into a clean, large saucepan. For each 2 ½ cups of juice you will need about one pound of sugar. Slowly add the sugar to the juice, stirring it constantly. Bring the mixture to a boil, continuing to boil it until the jelly reaches its settling point of 225 degrees. Pour the jelly into warm, sterilized jars and seal.


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