Strawberry Rhubarb Jelly | Redpath Sugar

Name: Strawberry Rhubarb Jelly | Redpath Sugar
Ingredients: 1 metre of cheesecloth, three layers thick (or a jelly bag), wet and spread in a colander or strainer placed over a large jug that can contain the liquid; a bowl or pitcher to catch the liquid (about 4-5 cups); 6 cups (900-1,115 g) chopped rhubarb, (12 in/1 cm pieces); 6 cups (900-1,115 g) halved strawberries; 2 cups (500 ml) water; 1 vanilla bean, split; 4 tbsp (57g) powdered pectin; 3½ cups (700 g) Redpath® Granulated Sugar

www.redpathsugar.com

Make strawberry rhubarb jelly using seasonal ingredients, yielding 6 cups of delicious, jewel-toned jelly perfect for summer traditions.

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Ingredients

1 metre of cheesecloth, three layers thick (or a jelly bag), wet and spread in a colander or strainer placed over a large jug that can contain the liquid
a bowl or pitcher to catch the liquid (about 4-5 cups)
6 cups (900-1,115 g) chopped rhubarb, (12 in/1 cm pieces)
6 cups (900-1,115 g) halved strawberries
2 cups (500 ml) water
1 vanilla bean, split
4 tbsp (57g) powdered pectin
3½ cups (700 g) Redpath® Granulated Sugar