Persian Rhubarb Syrup Food

RHUBARB JELLY AND/OR RHUBARB SYRUP

Steps:

• I juiced the rhubarb using a Back to Basics steamer/juicer, which really simplified things, but if you don't own one simply grind the rhubarb in a food processor or grinder. Strain through a jelly bag, reserving 10.5 cups of juice.
• In a very large pot or dutch oven, add sugar and food coloring and bring to a boil, stirring constantly.
• Add pectin and return to a full rolling boil. Boil 1 minute, stirring constantly.
• Allow to sit a few minutes and skim off foam.
• Pour hot into hot, sterilized jars leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath.
• FOR SYRUP: To use up any remaining juice, add 1 cup of sugar to every 1/2 cup of juice. Boil until sugar is dissolved. Can be preserved in jars as the jelly or put straight into the refridgerator.

RHUBARB SYRUP

Steps:

• Combine all ingredients in a large stock pot and bring to bubbling. Reduce heat, cover, and simmer for 30 minutes or until rhubarb is cooked down and falling apart.
• Strain rhubarb through a fine sieve, taking a much liquid as you want (you now have tasty stewed rhubarb).
• Put the liquid in a stock pot that can hold about 3 times the volume of the liquid. Bring to bubbling over high heat (it will foam up like cray, so use a large pot).
• Stir rapidly, until foam goes down, then cook and stir for about 5 minutes, until liquid has become glossy. Cool and store in the fridge, adding to drinks as you see fit.