Ingredientes para Rhubarb Orange Jelly
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Cómo preparar 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
0g
Carbs
42g
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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
