Rhubarb Jelly
Ingredients
Directions
Prepare
Wash and wipe the rhubarb stalks, then cut them into 1-inch pieces.
Make the jelly
Place the rhubarb in a porcelain kettle and add 1 pint of water.
Boil the mixture until it becomes a soft pulp.
Strain the pulp through a jelly bag.
Finish the jelly as you would apple jelly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Rhubarb
- Supplies the tart flavor and the fruit pulp that the jelly is made from.
The step that matters
Boil until a soft pulp forms. Cooking until the stalks fully break down releases their juice and pulp, so straining yields enough liquid to make a jelly. Stopping early leaves the pulp too firm to drain well.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.