| | 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. |
|
|
| 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 |
| |
| |
