Saturday, May 14, 2011

Strawberry Rhubarb Jelly - Cooking with Honey I

We have a new crop of rhubarb coming in and I needed to use the rest of my freezer stash from last year. We also have a lot of local honey we bought wholesale last fall. I figured that there wasn't much chance of creating something that wasn't edible.

Strawberry Rhubarb Jelly
Yield: 5 cups
1 gal frozen strawberries
2 qt frozen rhubarb
1 1/2 c honey
1/2 c hot water
1 pkg No Sugar Needed Fruit Pectin

Cook everything but the pectin together until the fruit has softened and it starts looking thick and syrupy.
Strain the mixture through a jelly strainer bag (we used a fermentation bag).
Reserve the liquid and eat the puree. :) We like it with custard or ice cream.
(I ended up with 5 cups of syrup but if I ended up with less, I would add hot water to bring it up to 5 cups.)
Reheat the syrup and add the pectin, cooking according to package directions.
Seal in jars using current safe canning methods.

We are using it instead of maple syrup on breakfast food. We had it on french toast last weekend. It was pure heaven.

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