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Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Jellies Canning Condiments Etc Fruit Canadian Easy Low Fat Vegetarian Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Technique Water Bath

Rhubarb Orange Jelly

I've made this slightly tart jelly twice since the recipe appeared in the june 2006 issue of canadian living magazine. I used an orange from africa with red pulp & the red portion of my rhubarb - hence a nice red jelly. I topped up the liquid with grand marnier but you could also use orange juice. We love it on toast but i'm going to try it as a glaze on a pork loin roast!!

Steps

Halve & squeeze juice from orange into a large dutch oven.
Cut rind into wedges & add to pot.
Add rhubarb & water and bring to a boil , stirring occasionally.
Reduce heat , cover and simmer until rhubarb is tender , about 10 minutes.
Mash any chunks with a potato masher or immersion blender.
Wet & wring out jelly bag and suspend over large measuring cup or bowl.
Fill with rhubarb mixture and let drip , without squeezing the bag , until the juice measures 2 cups , about 2 hours.
If you dont end up with 2 cups of liquid , top up with orange juice or orange liqueur.
Mix pectin crystals with cup of sugar and stir into the rhubarb liquid in a large , clean dutch oven or preserving pot.
Bring to a full rolling boil over high heat , add the remaining sugar & return to a full boil , stirring with a wooden spoon.
Boil hard , stirring , for a minute.
Remove from heat , skim off any foam with a large metal spoon and fill hot 1 cup canning jars , leaving inch head space.
Remove any a.

Ingredients

orange, rhubarb, water, fruit pectin crystals, granulated sugar