Grandmas Rhubarb Jelly Recipes

Steps:

• Grind the rhubarb in a food processor or grinder. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place rhubarb in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 3-1/2 cups. Pour juice into a Dutch oven; add sugar and, if desired, food coloring. , Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand a few minutes. Skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with hot water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• Cover and cook rhubarb in water over low heat until tender (about 15 minutes).
• Cut candy orange slices (gumdrop type) into rhubarb.
• add lemon and cook slowly--stirring frequently--till thick.
• Pour into jelly jars.
• Grated lemon peel can also be used to enhance flavor.

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Trim rhubarb; cut into 1-inch pieces. (Do not peel.) Put through food chopper, using finest blade. Or grind, in batches, in food processor or electric blender. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared rhubarb into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Steps:

• 1. Preheat oven to 350*. Have ready a 9 x 13 inch pan.
• 2. For Crust: Mix sugar and flour. Cut in butter, until mixture is crumbly. (a food processor works well here) Pat into pan. Bake 10 minutes.
• 3. While crust is baking, prepare the filling: Beat egg yolks, salt, sugar, flour, cream, and vanilla. Add rhubarb. Pour over crust. Bake 25 minutes. Lower oven temp. to 300*, bake 20 minutes more. Remove from oven.
• 4. Raise oven temp. back to 350*
• 5. While your bars are baking, prepare the topping: Beat ingredients intil stiff peaks form. Spread over hot filling. Bake for 15 minutes, or until meringue is nicely browned.
• 6. Cool and cut into bars.