Anut Annies Rhubarb Jello Food

RHUBARB JELLY

Steps:

• Grind the rhubarb in a food processor or grinder. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place rhubarb in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 3-1/2 cups. Pour juice into a Dutch oven; add sugar and, if desired, food coloring. , Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand a few minutes. Skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with hot water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

JELL-O® RHUBARB-BERRY JAM

Steps:

• Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Mix rhubarb, sugar and water in large saucepan. Cook on high heat 2 min. or until sugar is dissolved, stirring constantly. Reduce heat to medium; cover and cook until rhubarb is tender, stirring occasionally. Uncover; cook an additional 12 to 15 min. or until mixture is slightly thickened, stirring occasionally. Remove from heat.
• Add gelatin; stir until dissolved. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Turn jars upside-down. After 5 min., turn upright. Or, follow water bath method recommended by USDA. Cool. Store in refrigerator.

LEMONADE JELLY WITH BASIL

Steps:

• Warm the lemon juice, 1 1/2 cups (360 ml) water, and the sugar to boiling. Stir until the sugar is completely dissolved. Roughly tear the basil leaves and put them in a small bowl. Pour the lemon juice mixture over the basil leaves and let steep for at least 15 minutes.
• Pour the orange juice into a small saucepan and sprinkle the gelatin over its surface. Let the gelatin soften for 5 minutes, then warm the pan over medium heat, stirring frequently, until the gelatin is fully dissolved. Turn off the heat.
• Strain the basil out of the lemon juice and whisk the juice into the gelatin mixture. Pour the liquid into six small cups or a 1-quart (1-L) dish. Refrigerate for 2 hours, or until softly set. Garnish with whipped cream and basil leaves to serve.
• Lemon-Basil Jelly Skewers
• To make little bites for a party, double the amount of gelatin in this recipe to 6 full teaspoons. Pour the mixture into an 8- or 9-inch (20- or 23-cm) square baking dish and let it set overnight in the refrigerator. Cut it into 1-inch (2.5-cm) squares, or use a small cookie cutter to cut out 1-inch (2.5-cm) circles. Skewer one or two pieces on a toothpick or party pick with a leaf of fresh basil folded and skewered at one end. Chill until ready to serve, and pass a bowl of whipped cream for dipping.
• Easy Flavor Variations
• Real Lime Jelly For real lime jelly (with the taste of fresh limes and no nasty green food coloring), substitute juice from 7 to 8 limes for the lemon juice. Substitute water for the orange juice. Meyer Lemon Jelly with Lavender Extra-sweet, less acidic Meyer lemons are also wonderful in this jelly, especially with the herbal-floral taste of lavender. Simply substitute Meyers for the regular lemons. You may need one or two extra lemons, as Meyer lemons are generally smaller. Instead of steeping basil in the juice, steep 1 tablespoon dried food-grade lavender buds. Strain after 10 minutes and proceed as directed above.