Rhubarb Jelly
Ingredients
Directions
Cook the rhubarb
In a porcelain kettle, combine the rhubarb and water.
Boil until the rhubarb becomes a soft pulp.
Strain and finish
Strain the mixture 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
- Provides the tart flavor and the juice that becomes the jelly once boiled and strained.
The step that matters
Strain the mixture through a jelly bag. Letting the juice drip through the bag without pressing on the pulp keeps the jelly clear. Squeezing pushes fine solids through, which makes it cloudy.
“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.
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