Rhubarb Orange Jelly

Ingredients

• 1 orange
• 10 cups chopped rhubarb
• 1 1/2 cups water
• 1 (49 g) package fruit pectin crystals
• 3 1/4 cups granulated sugar

Directions

1. 1

   Halve & squeeze juice from orange into a large Dutch oven; cut rind into wedges & add to pot.

2. 2

   Add rhubarb & water and bring to a boil, stirring occasionally; reduce heat, cover and simmer until rhubarb is tender, about 10 minutes.

3. 3

   Mash any chunks with a potato masher or immersion blender.

4. 4

   Wet & wring out jelly bag and suspend over large measuring cup or bowl; fill with rhubarb mixture and let drip, without squeezing the bag, until the juice measures 2 cups, about 2 hours.

5. 5

   If you don’t end up with 2 cups of liquid, top up with orange juice or orange liqueur.

6. 6

   Mix pectin crystals with ¼ cup of sugar and stir into the rhubarb liquid in a large, clean Dutch oven or preserving pot.

7. 7

   Bring to a full rolling boil over high heat, add the remaining sugar & return to a full boil, stirring with a wooden spoon; boil hard, stirring, for a minute.

8. 8

   Remove from heat, skim off any foam with a large metal spoon and fill hot 1 cup (250ml) canning jars, leaving ¼ inch head space.

9. 9

   Remove any air bubbles, wipe rims & cover with prepared lids; screw on bands until resistance is met, then increase to fingertip tight.

10. 10

    Boil in boiling water canner for 10 minutes.