Rhubarb Jelly
Photography Photography by Nick Tresidder.
Because rhubarb is low in pectin it is necessary to add another fruit. Apples are ideal as they do not mask the flavour of the rhubarb. Serve this jelly with baked, glazed ham or roast pork.
INGREDIENTS
Equal quantities of ruby coloured rhubarb stalks and apples
Water
Granulated sugar
Pectin powder
METHOD
Wash the fruit, slice the rhubarb and quarter the apples. Place in a large pan and just cover with water. Bring
to the boil and simmer until the fruit is very soft.
Tip into a jelly bag and leave to drain overnight. Resist the urge to squeeze the bag as this will make
your jelly cloudy.
Next day, measure the juice into a large pot and allow ¾ cup (165g) sugar and ¼ teaspoon pectin for each
250ml of juice.
Bring to the boil, stirring to dissolve the sugar. Boil rapidly until setting point is reached – 112°C. Use a
thermometer to establish this or, place a small spoonful of jelly on a chilled saucer and draw your finger
through it. If the surface wrinkles and the line through the middle stays apart it is ready.
Pour carefully into hot, sterilized jars.
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