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Recipe Rhubarb Jelly

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Auteur : Bernardin
Internet : https://www.bernardin.ca/recipes/fr/gelee-aux-rhubarbes.htm?Lang=FR-CA

Prep: 120 minutes
Process: 10 minutes
Rield: Makes 3 250 ml jars

INGRÉDIENTS

4 cups (1 L) coarsely chopped rhubarb
1 1/2 cups (375 ml) water
3 1/2 cups (875 ml) granulated sugar
1 packet (85 ml) BERNARDIN Liquid Pectin

PRÉPARATION

To make the juice: Place the rhubarb and water in a medium stainless steel or enamel saucepan. Bring to a boil and simmer for 5 minutes; remove from heat. Pour into a jelly bag or a sieve lined with damp cheesecloth. Let drain for 6 to 8 hours or overnight.
Measure the juice. If necessary, add water to make 1 3/4 cups (425 ml) of rhubarb juice.
Place 3 clean 250 ml Mason jars on the rack of a boiling water canner. Cover with water and heat (180°F/82°C). Set the bands aside. Keep the jars hot until ready to use.
Preheating Bernardin® lids is not recommended. The sealing compound in our home canning lids performs better at room temperature than when preheated in hot, not boiling, water (180°F/82°C). Simply wash the lids in hot, soapy water, dry them, and set them aside until ready to use. Preheating can reduce the vacuum achieved during water bath canning and cause warping problems during pressure canning. In a large, deep stainless steel or enamel saucepan, combine the rhubarb juice and all of the sugar; mix well. Add 1/2 tsp (2 ml) of butter or margarine to reduce foaming. Over high heat, bring to a rolling boil, just enough to hold the boil while stirring. Add the liquid pectin, making sure to get all the liquid out of the pouch. Boil vigorously for 1 minute. Remove from heat and skim if necessary. Quickly pour the hot jelly into a hot jar to within 0.5 cm (1/4 in.) of the top (headspace). Using a non-metallic utensil, remove any air bubbles; If necessary, adjust the headspace by adding more jelly. Wipe the rim to remove any residue. Center the sealing lid. Screw the band on until it meets resistance, then tighten with your fingertips. Return the jar to the canner. Repeat for the remaining jars.
When the canner is full, ensure the jars are covered with at least 2.5 cm (1 in) of water. Cover the canner and bring to a rolling boil before beginning to time the process. At an altitude of 305 m (1,000 ft) or less, heat process (boil the jars) for 10 minutes*.
When the process is complete, remove the lid and remove the jars, holding them upright. Let cool upright without moving for 24 hours. DO NOT TIGHTEN the bands.
After the jars have cooled, check that they are properly sealed. Sealed lids curve downward and do not move under finger pressure. Remove the bands; wipe and dry the bands and jars. Store the bands or replace them loosely on the lids. Label the jars and store them in a clean, cool place. For best quality, consume within one year.

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