Have you noticed there has been a bumper crop of Rhubarb this year? My little plot has produced kilos of rhubarb every week. So what do you do with it once various permutations of stewed rhubarb, rhubarb crumbles and rhubarb pies have been exhausted? Here’s a recipe I found for Rhubarb and Crab Apple Jelly.
- 8 crab apples (or a large cooking apple) washed and chopped. (No need to peel).
- 5 cups of washed and chopped rhubarb.
- 5 cups water.
- 75 g sugar per 100ml liquid.
- Cook the apples and rhubarb in the water, boil, then reduce to a simmer for half an hour.
- Pour through a plastic sieve or muslin, and allow to drain for several hours into a bowl.
- Discard the fruit and measure the volume of liquid.
- Place the liquid into a saucepan and heat until nearly boiling.
- Add 75 g sugar per 100ml liquid, stirring until dissolved.
- Boil rapidly for about 15 minutes. Place a small quantity on a cold plate, refrigerate for a minute, then test for a set. Continue until a set has been reached.
- Skim the surface, then place into clean jars, heated in the oven or microwave. Leave half an inch headspace, then secure the lid. Allow to cool, and store.