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Rhubarb Lime Jelly Recipe

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Ingredients
  • 5 cups rhubarb juice (A whole bunch of Rhubarb stalks to make)
  • 2 1/2 cups sugar
  • 5 tablespoons lime juice
  • 5 tablespoons pectin (Pomona, not sure jell)
  • 5 tablespoons calcium water
Directions
Wash rhubarb, cut into chunks, and puree in food processor. Use cheesecloth to extract 5 cups of juice. Mix rhubarb, lime juice, and calcium water in pot. Mix pectin and sugar in another bowl. Bring to boil and add sugar/pectin. Bring to boil again, then remove from heat and ladle into prepared sterilized jars, process for 10 minutes, or whatever method you do to can.

Note: If you use a Sure jell or Certo, then I suppose just forget the calcium water, but with those you'll have to use about 6 cups of sugar.

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Glossary Terms
lime pickle relish Glossary Term
Most often, this condiment is a traditional relish used to flavor food dishes in India where pickles so frequently are served during meals.
jelly strainer Glossary Term
Used for the preparation of jellies and sauces, this utensil is a common tool when canning various types of foods.
pepper jelly Glossary Term
A spicy variety of jelly that is typically used as a condiment for appetizers and snacks rather than a breakfast or tea jelly.
This sweet lime has a yellow rind that contains aromatic oil. It has a light yellow flesh, which lacks acidity and contains very few seeds.
tahitian lime Glossary Term
There are two types of Tahitian limes, Persian and Bearss, which are very similar to each other. The Tahitian Persian lime is slightly larger than Tahitian Bearss lime.
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