Rhubarb jelly

Ingredients for 1 servings:

• 1,250 g rhubarb, cleaned
• 375 ml water
• 1 sachet of Gelfix
• 1 kg sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Clean, wash, and dry the rhubarb (do not peel it), cut it into very small pieces, and weigh it (1250 g). Heat it with the water while stirring until just before boiling. Let it stand in a covered pan for 5 minutes to allow the juice to drain. Transfer the pulp to a stretched juice cheesecloth. Once cooled, press it vigorously or use a steam juicer to extract the juice from the amount of fruit specified above – but without adding any water. Pour 800 ml of rhubarb juice into a saucepan (diameter approx. 24 cm). Sprinkle 1 sachet of gelling agent evenly over it. Bring the liquid to a boil over high heat, stirring constantly, ensuring that any remaining lumps are completely dissolved by crushing. As soon as everything is bubbling over high heat and stirring constantly, stir in the sugar (do not use less). Bring the whole thing back to a boil. When the liquid is boiling over high heat, let it simmer for 1/2 minute (by the clock), stirring constantly. Remove the pot from the heat and pour the jelly into jars. You can also use gelling sugar, but use the amount according to the package instructions. Also, add a sachet of gelling agent.