- 20 cups [5 L] rhubarb juice
- 12 1/2 cups [2.5 kg] fine sugar
- 3 1/8 ounces [90 g] dry pectin, divided into 3 equal parts
- 96 ounces [3 L] water
- 20 [1-cup / 250-mL] each clean sterilized still hot jars with lids
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- Mix together rhubarb juice and fine sugar into a large casserole.
- Bring mixture to a boil then leave syrup to boil for approximately 25 minutes.
- Into a clean casserole, dissolve 1/3 of pectin into 4 cups [1 L] water; pour into large casserole.
- Repeat operation twice using remaining pectin and water, pouring mixture into large casserole after each operation.
- Bring syrup to a boil.
- Leave to boil for approximately 23 minutes before stirring in hot syrup; well whip mixture.
- Leave to boil for approximately 2 or less more minutes, whipping; remove from heat.
- Whip for a few more minutes.
- Pour hot into hot sterilized jars, and seal.
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