#NABLOPOMO: That Rhubarb jelly

Well, yesterday, with good intentions, we extracted the juice from the rhubarb. It was left in the jelly bag over night, and we ended up with a fair bit of liquid. I awoke this morning, earlier that I would on a normal Sunday, to finish the job.

And tried to finish the job. Using sugar, weighed in relation to the liquid, and adding pectin powder, Ma and I set the pan boiling. We got it to 104 degrees C. We both watched the pan boil and the sugar thermometer hit the temperature.

That was boil one. We left it, hoping that it would set.

And we waited. We hoped.

Cue reboil two.

We thought about the pectin, perhaps we should add some more. The liquid-which tastes quite nice actually, was boiled once more. It even had the skin-like miniscus setting across the top.

But it’s gloopy. Syrupy pudding or porridge topper. A bit disappointed, but it’s still edible!

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