Rhubarbrosemaryjelly Recipes

Steps:

• Set out your canning tools, boil the jars and warm up the lids.
• Set aside and get ready for the hectic dance that is jellymaking.
• Dice rhubarb.
• Place in large saucepan with 2 cups water.
• Bring to boil and simmer until rhubarb has disintegrated.
• Pour into jelly bag and let drip.
• Squeezing the bag is okay here since rhubarb juice is not crystal clear anyway.
• Squeezing will not make it cloudy as with other jellies.
• Measure EXACTLY 3 cups juice into 8 quart canning kettle.
• If necessary, add ½ cup water to make 3 cups of juice.
• Stir in vinegar, rosemary, pectin and butter or margarine.
• Bring to a full rolling boil while stirring constantly.
• Stir in sugar all at once.
• Bring to full rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat.
• Skim off foam, trying not to skim out too much of the chopped rosemary.
• Place 1 spear of rosemary in jar, ladle in jelly mixture to within 1/8 inch of the top.
• Wipe jar and threads, cover with lid and set on rack to cool.
• Repeat until all jars are done.
• Process in boiling water bath for 5 minutes, set on rack to cool and wait to hear the lids plink.

Steps:

• Cut enough rhubarb crosswise into 1/2-inch slices to measure 3 cups. In a 4-quart kettle bring rhubarb, 1 1/2 cups water, sugar, vinegar, and rosemary to a boil and simmer 15 minutes (rhubarb will disintegrate).
• While rhubarb is simmering, in a small bowl sprinkle gelatin over remaining 1/4 cup water and let soften 1 minute. Remove kettle from heat and stir gelatin mixture into rhubarb mixture until gelatin is just dissolved.
• Pour mixture through a fine sieve into a large bowl, gently pressing on solids, and discard solids. Skim off any foam and immediately pour jelly into sterilized jars, filling to within 1/8 inch of tops. Wipe rims of jars with a dampened cloth and seal jars with lids. Cool jars completely. Rhubarb rosemary jelly keeps, chilled, 2 months.

Steps:

• For the bars: Preheat the oven to 350 degrees F with a rack in the middle.
• Grease and line a 9-inch square baking pan with parchment paper. Cut enough so there are wings hanging over the sides of the pan for when it's time to remove the bars!
• In a food processor, combine the flour, almond flour, granulated sugar and salt and pulse to combine. Add the butter, egg white and rosewater, if using. Pulse until the mixture clumps together into small to medium clumps of dough.
• Pour the dough out into the prepared pan and press evenly all around the bottom with a measuring cup or the back of a spatula until smooth.
• Bake until the crust is just set and the edges are light golden, 15 to 18 minutes. Remove to a rack to cool. Reduce the oven temperature to 325 degrees F.
• For the filling: Combine the rhubarb in a medium saucepan with water just to cover (about 1 1/2 cups water) and 1/4 cup granulated sugar. Scrape in the vanilla bean seeds and add the pod. Simmer until the rhubarb is falling apart, about 10 minutes. Cool, then strain and discard the solids. (See Cook's Note.)
• Add 1/4 cup of the reserved rhubarb juice to a small mixing bowl. Add the cornstarch. Use a small whisk or fork to combine until smooth and there are no cornstarch lumps. Add the rhubarb slurry to the saucepan with an additional 1/2 cup of the reserved rhubarb juice. (See Cook's Note for uses for any extra juice).
• Whisk in the eggs, yolks, salt, remaining 1 1/4 cups granulated sugar and 2 tablespoons lemon juice. Cook, whisking constantly, over medium heat until the mixture begins to simmer and thicken and bubbles pop to the surface, 7 to 10 minutes. Whisk in the zest, then the butter and coconut oil a little at a time. Whisk in just enough food coloring to make a salmon pink color, 2 to 3 drops.
• Pour the filling mixture over the cookie crust and bake until the edges are set, but the center is just a tiny bit jiggly, 25 to 30 minutes. Remove to a rack to cool completely.
• Once cooled, remove the bars from the pan. With a sharp knife, cut into 16 squares, wiping the blade after each cut. (You can also trim the edges for a cleaner look.) Dust with powdered sugar before serving.
• For longer storage, refrigerate between layers of parchment in a sealed container.

Steps:

• prepare juice by placing rhubarb and water in a large stainless steel saucepan on high heat.
• bring to a boil then simmer for 5 minutes, then remove from heat.
• pour through a strainer lined with cheesecloth, then tie up the rhubarb pulp into a "bag" and hang to drip overnight.
• clean jars, lids and rings in hot, soapy water. put jars in cannng kettle and bring to a boil. put lids and rings in a bowl of very hot water.
• measure juice. you should have 850 mL, if not add water to reach desired amount.
• combine juice and sugar in a large stainless steel saucepan, mixing well.
• add butter, to reduce foaming.
• bring juice and sugar to a full rolling boil over high heat.
• add liquid pectin, squeezing pouches until totally empty.
• continue to boil for 1 full minute, then remove from heat.
• skim foam from jelly.
• pour into 250 mL jars to 1 cm from rim, wipe tops if necessary.
• seal with lid, tighten ring fingertip tight.
• bring canning kettle back to a boil, process for 10 minutes.
• remove from water and place on a towel to stand for 24 hours. Enjoy!

Steps:

• Cut the Rhubarb into chunks and put on a low heat with the sugar.
• When the sugar has dissolved turn up the heat and add the rosemary, juice of half a lemon and a good splash of ginger cordial.
• When the sugar has dissolved turn up the heat and
• Boil for about 15 mins until it has reached setting point (about 110c or test by putting a saucer in the freezer and dipping a bit of the mix onto the plate. If after 2 mins the top has wrinkles after prodding then it is ready, if not keep cooking.
• Allow to cool for 15 mins then pour into sterilized jars