Rhubarb Jelly
From The Rural cook book, 1907
Serves 2
Do not measure the juice before it has been boiled.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Rural cook book (1907), page 113. The excerpt below is the record exactly as published.
Rhubarb Jelly. — On account of the watery consistency of the fruit it cannot be made info jelly as readily as most fruit. A fine jelly and one specially suitable for serving with game can be made if the following directions are observed : Let the rhubarb heat on the back of the stove until the juice flows freely. Strain the juice through a jelly bag. Do not squeeze the bag into the jelly, but use only what will drip of itself. The bag can be squeezed into a different vessel, and the liquid thus gained can be re-added to the pulp of the rhubarb and made into jam. Take the rhubarb juice and boil gently for 10 minutes. Measure and to each pint allow a pound of granulated sugar
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