Rhubarb And Mint Jelly

Take 1kg of homegrown Rhubarb

And 1 cup of water.

Bring to the boil and then simmer for 10 minutes, stirring every now and then.

Strain through sieve, jelly bag or cheesecloth.

Match every 600ml of juice for 4oo grams of sugar (I like my jelly a little tart so adjust to 450 grams if you prefer sweeter) and return to pan, cooking until sugar dissolves.

Add a large bunch of healthy homegrown mint ….

And the juice of 1 lemon.

Bring to the boil for half an hour.

Test and if ready, remove mint and pour into prepared jars. Lid and label!

 

 

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