So this foodie friend of mine, Brook, who writes the blog – Learn to Preserve
has a deep passionate love for Rhubarb.
Brook decided to have a Rhubarb Party because she wanted to see how many other people love Rhubarb too! She also wants to start a Rhubarb Festival next year! So we all met the other night at the Dry Soda
– Tasting Room in downtown Seattle. Everyone made something with – the guest of honor – RHUBARB
Now being new to rhubarb … well I’m from Texas and we don’t eat rhubarb down … I never did. It’s too darn hot and dry! Not sure if it grows down there but it looks like a crazy weed so I am almost positive people in Texas do anything they can to get rid of it. (Don’t quote me on this please.)
When I moved to the Pacific Northwest 15 years ago, I remember people talked about it, made rhubarb pies but honestly I didn’t know what it was. I have graciously avoided it until now …
Needless to say when Brook sent the invite out I thought to myself … well the time has come to face it and figure out what the fuss is all about.
What the heck am I going to make? Gluten Free of course.
A few months ago I went to a restaurant and was served jellies. They looked so beautiful and tasted amazing. One was blackberry and I think the other was date or fig. I really liked them and thought I could make these someday …
I thought this was the perfect opportunity to face any apprehension I had with rhubarb and making jellies so I decided to make –
I looked up a few recipes and they were all the same. Little detail and just the facts – short and sweet.
This is the kind of recipe that is so simple, you just need to have patience, supplies ready, lots of sugar and did I say … patience?
Do not make this on a rainy day or high humidity day!
Trust me on this!
I had some help with this so I could take pictures to prove to my foodie friends that yes …
I wrestled with that weed looking fruit … no vegetable … Rocky Horror Picture Show thing!
I think we all won this one!
3/4 cup rhubarb juice made from about a little more than 1/2 lb
2 tsp lemon juice – grapefruit or orange juice could be substituted as well
2 cups granulated white sugar – and at least 1/2 cup more for dusting
LIQUID PECTIN- ONLY Liquid not the other!
heat safe gloves
high heat safe spoon – silicone works great
food processor, sieve press or vitamix – to juice the rhubarb
baking rack to cool
Line the 9×9 pan with parchment paper leaving the sides long so you can pull it out. Press the paper into the sides. I made a crease along the edge of the pan to try to keep the paper out of the way when it was time to pour the hot rhubarb into the pan. Place the pan on a cooling rack.
Wash and cut 1/2 lb of rhubarb and put into food processor and puree. I also used a sieve to squeeze out the juice. If you have a vitamix it will be one step for all.
This is the sieve press I used to squeeze out the juice from the pureed rhubarb.
Got it exactly! 3/4 cup rhubarb juice!
Use a deep pan with a long handle and a candy thermometer, and put on the stove.
Add the rhubarb juice, lemon juice and 1/2 cup sugar in the pan on medium heat. Stir to mix in the sugar and heat until 113 degrees.
I switched to a different candy thermometer that is easier to read and is digital. I like this one! Add the remaining sugar and stir until the temperature reaches 238 degrees. I recommend wearing heat proof gloves and using a long heat safe spoon because it takes about 15 minutes.
I used Ball liquid pectin. I found it in the canning section of the grocery store. Cut the top off and set it up in a glass so that it will be ready to pour in. Continue to stir until the temp reaches 238 degrees.
When it reaches 238 degrees pour the liquid pectin in and stir for at least 2 minutes, keep the boil or temp at 238.
Remove the pan from the heat and slowly pour the rhubarb mixture into the pan evenly.
You might need to use your high heat safe spoon or silicone spoon to spread the mixture evenly.
Lightly sprinkle sugar on top and set aside for 2 hours.
Now is when you really need to be patient … don’t play with it or touch it! 2 hours!
Pull the paper out of the pan carefully and put it on to a cutting board.
Add about 1/2 cup of sugar to a bowl, set aside.
Use a long knife to carefully cut the pieces into the desired size 1/2 inch rectangle to 1 inch square.
Cut the edges, just slightly all around first to clean up and make straight jellie cuts.
Roll the pieces in the sugar bowl to cover all the sides and place on a tray.
Store in an airtight container. Please keep away from humidity …
Look how pretty they are!
Once you are done taking photos … please share with your friends.
I have not tried this with other flavors because this was my first try to make
fruit jellies aka Fruit de Pâte.
I can only imagine what combinations you could come up with. As I mentioned above,
the possibilities are endless …
I will follow up when I try other flavors …. in the meantime …
P.S. I love love love … Rhubarb Jellies!