Rhubarb Orange Jelly Recette

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!

Préparation 45 min

Cuisson 30 min

Calories 498.8 kcal

Protéines 4g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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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Questions fréquentes

Combien de temps faut-il pour préparer Rhubarb Orange Jelly ?

Rhubarb Orange Jelly prend environ 75 minutes du début à la fin — environ 45 minutes de préparation et 30 minutes de cuisson.

Combien de calories contient Rhubarb Orange Jelly ?

Rhubarb Orange Jelly contient environ 498.8 calories par portion, avec environ 4 g de protéines, 42 g de glucides et 0 g de lipides.

De quels ingrédients ai-je besoin pour Rhubarb Orange Jelly ?

Les principaux ingrédients de Rhubarb Orange Jelly sont Orange, Rhubarb, Water, Fruit Pectin Crystals, Granulated Sugar. Consultez la liste complète avec les quantités ci-dessus.