Rhubarb Orange Jelly Rezept

This stunningly red rhubarb orange jelly recipe elevates a classic! Made with the red pulp of an African orange and vibrant rhubarb, this recipe creates a deliciously tart jelly perfect for toast or as a unique glaze for pork loin. Inspired by a Canadian Living magazine recipe, this updated version offers precise measurements and detailed instructions for a perfect result every time. Get ready to impress with this homemade gourmet treat!

Vorbereitung 45 Min.

Kochzeit 30 Min.

Kalorien 498.8 kcal

Eiweiß 4g

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Zutaten für Rhubarb Orange Jelly

1 large orange (about 1 cup juice)
4 cups chopped rhubarb
1 cup water
Fruit Pectin Crystals
Granulated Sugar

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Zubereitung von Rhubarb Orange Jelly

Halve and juice 1 large orange (about 1 cup juice) into a large Dutch oven.
Cut the orange rind into thin wedges and add to the pot.
Add 4 cups chopped rhubarb, 1 cup water, and bring to a boil, stirring occasionally.
Reduce heat, cover, and simmer until rhubarb is tender, about 10 minutes.
Mash any remaining chunks with a potato masher or immersion blender.
Prepare a jelly bag by wetting it and wringing it out thoroughly. Suspend the bag over a large measuring cup or bowl.
Pour the rhubarb mixture into the jelly bag and let it drip, without squeezing, until you have exactly 2 cups of juice (approximately 2 hours).
If you don't have 2 cups of juice, top up with orange juice or Grand Marnier to reach 2 cups.
In a separate bowl, whisk together 1 box (1.75 oz) powdered pectin and 1 cup granulated sugar.
Add the pectin-sugar mixture to the rhubarb liquid in a large, clean Dutch oven or preserving pot.
Bring to a rolling boil over high heat, stirring constantly. Add the remaining 3 cups granulated sugar and return to a full rolling boil, stirring continuously.
Boil hard, stirring constantly, for 1 minute exactly.
Remove from heat, skim off any foam, and carefully fill hot, sterilized 1-cup canning jars, leaving ½ inch headspace.
Remove any air bubbles, wipe the rims clean, and cover with prepared lids and rings.
Process in a boiling water bath canner for 10 minutes.
Let jars cool completely and check for seals. Store properly sealed jars in a cool, dark place.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

450g

Fat

Carbs

42g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts The Americas American Vegetarian Gluten Free Spring Recipes Summer Recipes Baking 30 Minutes Or Less

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Rhubarb Orange Jelly?

Rhubarb Orange Jelly dauert insgesamt etwa 75 Minuten – ungefähr 45 Minuten Vorbereitung und 30 Minuten Kochzeit.

Wie viele Kalorien hat Rhubarb Orange Jelly?

Rhubarb Orange Jelly hat etwa 498.8 Kalorien pro Portion, mit ungefähr 4 g Eiweiß, 42 g Kohlenhydraten und 0 g Fett.

Welche Zutaten brauche ich für Rhubarb Orange Jelly?

Die wichtigsten Zutaten für Rhubarb Orange Jelly sind Orange, Rhubarb, Water, Fruit Pectin Crystals, Granulated Sugar. Die vollständige Liste mit Mengenangaben findest du oben.