in Recipes

Rhubarb jelly

updated

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Ingredients for 1 servings:

  • 1 ¾ kg rhubarb
  • 500 g gelling sugar (2:1)
  • 50 ml Campari
  • 200 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Trim the rhubarb and chop into large pieces. Set aside 400g of rhubarb. Bring the remaining rhubarb to a boil with 200ml of water and simmer for 10 minutes. Transfer to a sieve lined with cheesecloth and let drain overnight. Collect the juice. Finely chop the reserved rhubarb. Mix with 700ml of juice and the preserving sugar. Bring to a boil while stirring, then simmer according to the package instructions. Stir in the Campari. Pour into jars and seal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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