Description
Rhubarb and Apple Jelly is a delightful preserve that combines the tartness of rhubarb with the natural sweetness of apples, creating a beautiful pink jelly that brightens any meal. This versatile spread is perfect for slathering on toast, pairing with scones, or incorporating into desserts. Its homemade charm makes it an ideal gift for friends and family, showcasing your culinary talents. With a long shelf life when properly jarred, you can enjoy this delightful jelly all year round.
Ingredients
Scale
- 1200 grams rhubarb (chopped)
- 600 grams apples (roughly chopped)
- 1 litre water
- 1200 grams sugar (approximately)
Instructions
- Wash and chop the rhubarb and apples, keeping the peels and cores intact.
- Place the chopped fruit in a large pan with water and bring to a boil. Lower heat and simmer until soft.
- Strain the mixture using a colander lined with a jelly bag to extract clear juice.
- Measure the juice and return it to the pan, adding sugar gradually while heating until dissolved.
- Boil rapidly for about 15 minutes, testing for set point before skimming off any froth.
- Ladle into sterilized jars, seal, and allow to cool completely.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Preserve
- Method: Boiling
- Cuisine: Homemade
Nutrition
- Serving Size: 15g
- Calories: 45
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Use fresh, firm rhubarb and juicy apples for optimal flavor. Avoid squeezing the jelly bag as this can cloud your jelly. Customize your jelly by adding spices like cinnamon or ginger for added depth.