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