John Myers
Ingredients for 6 servings:
- 1 ½ kg rhubarb
- ½ kg lemon(s)
- 400 ml water
- 1 kg gelling sugar 2:1
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Peel the lemons thoroughly to ensure as little white as possible remains. Chop the lemons and rhubarb into small pieces and boil in 400 ml of water until the rhubarb breaks down. Then strain the mixture through a sieve lined with a cheesecloth. Squeeze out the remaining pulp with a spoon. Allow the resulting liquid to cool thoroughly. Tip: The resulting liquid (I used about 1.3 liters) can be diluted with fruit juice or adjusted to your taste. In a saucepan that is no more than half full, bring the liquid and gelling sugar to a boil and stir thoroughly with a whisk. It is important to pay attention to the size of the saucepan, as the liquid will foam up considerably. Let everything boil for at least 5 minutes. Fill the hot, rinsed jars to the brim with jelly, screw on the lids, and turn upside down. Allow the jelly to cool.
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