Rhubarb Jelly

Rhubarb Jelly with no pectin
Rhubarb Jelly
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  1. Rhubarb
  2. Lemons
  3. Sugar
  1. Clean rhubarb and cut small. Put in pan with very little water and stew in slow oven till tender. (I'm assuming she meant to say-- stir over low heat till tender. Pass through jelly bag and measure juice. Allow 1 lb sugar to each 1/2 pint juice and the grated rind of one lemon. Pour juice into pan, bring to boil, add the lemon rind and the sugar (heated) stir till dissolved, and boil till jellies when tested.
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