Rhubarb And Mint Jelly Recipe

Cooking Directions

• STEP 1.Wash and chop the rhubarb into small pieces.
• STEP 2.In a large saucepan, combine the rhubarb, sugar, and water.
• STEP 3.Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until the rhubarb is soft and mushy.
• STEP 4.Remove the saucepan from the heat and let the mixture cool slightly.
• STEP 5.Using a fine-mesh sieve or cheesecloth, strain the mixture to remove any solids.
• STEP 6.Return the strained liquid to the saucepan and add the mint leaves.
• STEP 7.Bring the mixture to a boil again, then reduce the heat and simmer for another 10 minutes.
• STEP 8.Remove the saucepan from the heat and let the mixture cool completely.
• STEP 9.Once cooled, pour the jelly into sterilized jars and refrigerate for at least 4 hours, or until set.
• STEP 10.Serve the rhubarb and mint jelly chilled as a dessert or use it as a topping for cakes, ice cream, or yogurt.

Cooking Tips

• Make sure to wash the rhubarb thoroughly before chopping it.
• Adjust the amount of sugar according to your taste preference. You can add more or less depending on how sweet you want the jelly to be.
• If you prefer a smoother jelly, you can use a blender or immersion blender to puree the cooked rhubarb before straining it.
• To sterilize the jars, wash them in hot soapy water, rinse well, and then place them in a preheated oven at 180°C (350°F) for 10 minutes.
• Store the jelly in the refrigerator and consume within 2 weeks.

Storage and Serving

• Store the rhubarb and mint jelly in sterilized jars in the refrigerator.
• Serve the jelly chilled as a refreshing dessert.
• Use the jelly as a topping for cakes, ice cream, or yogurt.
• Consume the jelly within 2 weeks for optimal freshness.