Rhubarb Jellies
363
- Prep Time15 min
- Total Time45 min
- Makes4 Servings
Delight your taste buds with spring’s first fruit. The sweet-tart kick extends way beyond pie!
Ingredients
1 1/4 cups coarsely chopped fresh rhubarb, about 170 g
1 tbsp water
1 tsp lemon juice
1 cup granulated sugar
1/2 85-mL pkg liquid pectin, preferably Certo
2 tbsp granulated sugar, garnish
Instructions
SPRAY a 8x4-in. loaf pan with oil.
COMBINE rhubarb with water and lemon juice in a small non-stick heavy bottom pot and set over medium-high. Boil until rhubarb is very soft, 4 to 5 min. Transfer to a food processor. Puree, scraping down sides if needed, until smooth. Return to pot fitted with a candy thermometer. Stir in 1 cup sugar. Boil, without stirring, until temperature reaches 210F on thermometer, 2 to 3 min. Stir in liquid pectin. Boil, stirring constantly, for 2 more min.
POUR hot mixture into prepared loaf pan. Smooth top. Let stand until pâte de fruit is cool and firm, about 1 hour.
FLIP candy onto a cutting board and cut into diamond shapes. Sprinkle with remaining 2 tbsp sugar and toss until coated.
Nutrition (per serving)
Calories 228, Carbohydrates 59g, Fibre 1g, Sodium 7mg.
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