Rhubarb Jelly

I made Pork for mother's day. (Will post shortly). To go with the Roast Pork I made Rhubarb jelly.

Lets get started in a large stock pot place the rhubarb, apple and lemon juice and seeds. Pour over 1.5 litres of water. Bring the pot to a simmer over a medium heat. Once simmering reduce the heat and cook for 1- 1 1/4 hours until pulpy.

Strain through a muslin-lined sieve. It should make 1 litre. Do not push the pulp throught the sieve it will make the jelly cloudy. Pour the liquid into a clean saucepan and add the sugar. Stir over a medium to high heat until the sugar resolves. Simmer the mixture until the mixture reaches setting point.

To check if it is at setting point chill a saucer in the freezer. Return to the freezer for 1 minutes. If the mixture wrinkles it is ready. Remove from heat, stand for 10 minutes. Remove any scum from the surface and stir in the vinegar.

Ladle into sterilised jars. Add a rosemary sprig to each, seal and stand until cooled to room temperature. Makes about 3 months; refrigerate after opening.

This is one of those recipes that when you see the finished product it makes you proud of what you have been able to achieve.

Until next time happy cooking, Kate

****Ingredients

700 grams rhubarb, coarsely chopped
2 Granny Smith apples, unpeeled, coarsely chopped
1 1/2 Lemons
440 grams white sugar
2 tbsp red wine vinegar
3 rosemary sprigs