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Rhubarb jellies

292

  • Prep Time15 mins
  • Total Time45 mins
  • Makes4 Servings
*PLUS 1 hour standing time
Rhubarb jellies
Chatelaine Triple Tested

Delight your taste buds with spring’s first fruit. The sweet-tart kick extends way beyond pie!

Ingredients

  • 1 1/4 cups coarsely chopped fresh rhubarb, about 170 g

  • 1 tbsp water

  • 1 tsp lemon juice

  • 1 cup granulated sugar

  • 1/2 85-mL pkg liquid pectin, preferably Certo

  • 2 tbsp granulated sugar, garnish

Instructions

  • SPRAY a 8x4-in. loaf pan with oil.

  • COMBINE rhubarb with water and lemon juice in a small non-stick heavy bottom pot and set over medium-high. Boil until rhubarb is very soft, 4 to 5 min. Transfer to a food processor. Puree, scraping down sides if needed, until smooth. Return to pot fitted with a candy thermometer. Stir in 1 cup sugar. Boil, without stirring, until temperature reaches 210F on thermometer, 2 to 3 min. Stir in liquid pectin. Boil, stirring constantly, for 2 more min.

  • POUR hot mixture into prepared loaf pan. Smooth top. Let stand until pâte de fruit is cool and firm, about 1 hour.

  • FLIP candy onto a cutting board and cut into diamond shapes. Sprinkle with remaining 2 tbsp sugar and toss until coated.


Nutrition (per serving)

Calories 228, Carbohydrates 59g, Fibre 1g, Sodium 7mg.

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