Fill dutch oven or similar large pot ⅔ to ¾ of cleaned chopped rhubarb. 1 ½ to 2 inch pieces. Add 2 to 3 cups of water, set on low heat and let it slowly come to a boil, stirring occasionally. This will take some time.
Put a sturdy, stainless steel colander on a large pot, and line the colander with cheese cloth or a jelly strainer. Fill with cooked rhubarb and drain as much as possible. Cool down in the fridge.
Add ¾ cup sugar for every cup of rhubarb juice, and 2 Tbsp pectin (no sugar pectin is preferred). Bring to a boil and pour into a hot, sterile jar and seal with a sterile lid.
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