Directions:
- I juiced the rhubarb using a Back to Basics steamer/juicer, which really simplified things, but if you don't own one simply grind the rhubarb in a food processor or grinder. Strain through a jelly bag, reserving 10.5 cups of juice.
- In a very large pot or dutch oven, add sugar and food coloring and bring to a boil, stirring constantly.
- Add pectin and return to a full rolling boil. Boil 1 minute, stirring constantly.
- Allow to sit a few minutes and skim off foam.
- Pour hot into hot, sterilized jars leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath.
- FOR SYRUP: To use up any remaining juice, add 1 cup of sugar to every 1/2 cup of juice. Boil until sugar is dissolved. Can be preserved in jars as the jelly or put straight into the refridgerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 11277.3 Kcal (47216 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 277.15mg | 12% | |
| Potassium | 16376.4mg | 348% | |
| Total Carbs | 2859.57g | 953% | |
| Sugars | 2582.42g | 10330% | |
| Dietary Fiber | 113.38g | 454% | |
| Protein | 56.69g | 113% | |
| Vitamin C | 453.5mg | 756% | |
| Calcium | 4900.3mg | 490% | |
| Amount Per 100 g | |||
| Calories | 134.91 Kcal (565 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3.32mg | 12% | |
| Potassium | 195.92mg | 348% | |
| Total Carbs | 34.21g | 953% | |
| Sugars | 30.89g | 10330% | |
| Dietary Fiber | 1.36g | 454% | |
| Protein | 0.68g | 113% | |
| Vitamin C | 5.4mg | 756% | |
| Calcium | 58.6mg | 490% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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