What does one do with 55 cups of rhubarb that was given to you? Why make jelly! And Bread! And Freeze it for the future! Yippee!And then you make more jelly! We love rhubarb jelly more than all the others I make, so there never seems to be enough of it around. I will share my rhubarb jelly recipe: (taken from Recipezaar)
Rhubarb Raz Jelly
Makes 3 pints
5 cups rhubarb - cut in 1/2 - 1 inch pieces
1 (3oz.) package raspberry Jell-O gelatin
Place rhubarb and sugar in enamel or stainless steel bowl (I use my cooking pot), mix well, cover, and let stand overnight.
Next morning bring to boil, reduce heat, simmer, stirring constantly, for ten minutes.
Remove from heat, stir in jello.
Fill hot, sterilized jars to 1/2" from top.
Place seal on jar, and tighten ring.
Turn jar upside down on towel-covered surface for about 15 minutes.
Turn jar right side up, to cool and seal to set and pop.
Just a note - I have been tripling the recipe, and add an extra box of Jello. I had a batch come out kind of runny to my liking, so I added an extra Jello to make it set. Also, I tried Cherry Jello and it's wonderful!
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