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Post by braided-rug on Mar 4, 2006 20:05:05 GMT 10
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Post by braided-rug on Mar 4, 2006 20:22:04 GMT 10
"Rhubarb-Salmonberry Jelly From the kitchen of Donna Elizabeth Jones 2 cups salmonberry (or other berry) juice 2 cups rhubarb mash 4 cups sugar 1 T low-sugar pectin Splash of lemon juice and/or calcium water if your pectin calls for it. Wash and cut up rhubarb, place in a pressure cooker with 1/4 cup water and bring up to 15 pounds pressure. Allow to come down from pressure without cooling pot in water. Use this rhubarb mash in equal measures with salmonberry juice (prepared the same way, and then strained through a sieve). Delicious!" www.plantea.com/rhubarb-recipes.htm |
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Post by braided-rug on Mar 4, 2006 20:23:15 GMT 10
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