fresh rhubarb jelly

Recipe Information Yield: About 3 to 4 small jars Prep Time: 20 minutes Cooking Time: About 45 minutes plus straining Difficulty: Beginner friendly Ingredients 1.6 kg fresh rhubarb stalks, trimmed and chopped 1.5 litres cold water Juice of 1 lemon Granulated sugar (measured after straining) Step-by-Step Method Cook the rhubarbPlace the chopped rhubarb and water into a large saucepan. Bring slowly to the boil, then reduce to a steady simmer. Cook for 35 to 40 minutes until the rhubarb has completely softened and broken down. Strain the juicePour the cooked rhubarb into a jelly bag or a muslin-lined sieve set … Read more