Recipe Archives->Preserving->Rhub Orange Jelly

 
Rhubarb-Orange Jelly
 
4 cups rhubarb, chopped
2 1/3 cups water
6 ounces orange juice, frozen concentrate
1 pectin, powered, 1 3/4oz
4 cups sugar
 
Combine rhubarb and 2 cups of the water and cook over moderate heat
for about 15 minutes.  Strain in a Sieve, rubbing pulp through.
Measure 2 cups juice, add the orange concentrate, the remaining
1/3 cup water and stir in pectin.
 
Set over high heat and bring to a full boil, stirring frequently.
 
Add sugar and bring again to a full boil, stirring constantly.
Boil 1 minute.  Remove from heat and skim.
 
Seal in hot sterilized glasses and boiling water bath for 5 minutes
for pints.
 

Printable version: rhub-orange-jelly.txt.