The Cook wrote:
On Mon, 02 Jun 2008 21:29:46 GMT, ellen wickberg
wrote:


The Cook wrote:

On Sat, 24 May 2008 12:41:06 -0400, "Kathi Jones"
wrote:



"The Cook" wrote in message
m...


Pete picked a slew bang of strawberries yesterday. I also have 3
mangos that are ripe (78¢) each), found some ripe kiwi so here comes
some Barbara Schaller's mango and strawberry jam with kiwi fruit. I
am also going to made some strawberry sorbet. I have some rhubarb

from what is left of my plants and bought some more today. Also

bought some oranges so I can make rhubarb and orange jelly. There are
plenty more strawberries that I need to find something to do with. We
already have some in the freezer. Maybe strawberry jam or jelly.
Sugar was on sale today $1.48 for a 4 pound bag. I bought 8 bags.
Time to get to work.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Sugar NEVER goes on sale here....bummer - I'd do the same.

Nothing yet to harvest, except what I found in the freezer a couple of
months ago. But I'm always planning ahead.

For example - would you share your recipe for rhubarb and orange jelly?
Sounds interesting, and I know I'll be able to get my hands on lots of
rhubarb pretty soon.

It's bee a cool and busy Spring, so nothing has been planted yet. I'm not
doing a big veggie garden this year - maybe just tomatoes and potatoes. And
some herbs in pots. I'll watch for seasonal stuff to go on sale at the
grocery store. Maybe I'll talk sweetly to the produce manager at work and
see if he'll save me the 'garbage' stuff. It's not likely, but it's worth a
try...

Kathi





Here is the recipe.
* Exported from MasterCook *

Rhubarb-Orange Jelly

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Canning, Preserves, Etc.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups rhubarb -- chopped
2 1/3 cups water
6 ounces orange juice, frozen concentrate
1 each pectin -- powered, 1 3/4oz
4 cups sugar

Combine rhubarb and 2 cups of the water and cook over moderate heat
for about 15 minutes. Strain in a Sieve, rubbing pulp through.
Measure 2 cups juice, add the orange concentrate, the remaining 1/3
cup water and stir in pectin.

Set over high heat and bring to a full boil, stirring frequently.

Add sugar and bring again to a full boil, stirring constantly. Boil 1
minute. Remove from heat and skim.

Seal in hot sterilized glasses and boiling water bath for 5 minutes
for pints.

Source:
"Putting Food By, 2nd edition"
Copyright:
"1975"
Yield:
"2 1/2 pints"
- - - - - - - - - - - - - - - - -
- -

NOTES : I used fresh squeezed orange juice to equal the OJ concentrate
plus 1/3 of water.



A Super Wal-Mart opened here a couple of weeks ago and the other
stores are trying to keep customers. They put sugar on sale
periodically and I stock up. Otherwise I buy a big bag at Costco.

When you made this jelly, was it transparent or translucent? We made it
today at the Canning Kitchen and it was opaque. We did strain the rhubarb .
Ellen



This one is more opaque. I put both the rhubarb and orange juices
through coffee filters. Here is a rhubarb jelly with no added orange
juice that I just made. It is much more translucent.

http://recipegal.com/jams-jelly/Rhubarb-Jelly.htm

Check the name on it. I sent the URL to Barb, but I think she was too
wrapped up in getting ready to go to France to notice it. This one
also turned out well. And a very pretty pink.

That the is the last of the rhubarb jams & jellies for this year. I
have just enough left to make Barb's rhubarb custard cake.
Thanks for the info and the new recipe.
Ellen