Rhubarb jelly with pink pepper

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Rhubarb jelly with pink pepper

Ingredients

rhubarb 1 kg
water 250 ml
agar-agar 2 tsp
sugar 800 g
Red wine 50 ml
pink peppercorns 2 tsp

Cooking method

  • Wash the rhubarb, cut into very small cubes, add water and bring almost to a boil, but do not let it boil. Cover and let stand for 5-10 minutes.
  • Put a large sieve or colander on a saucepan, lay out with a thick cloth, pour the rhubarb and juice, drain and squeeze well. Allow to cool.
  • Important do not let the rhubarb cook - then the juice will not separate well. If this happens, then you just need to add as much water to the mass as there is not enough water, mix and send it to a sieve again. You should get 800 ml of juice.
  • Pour it into a wide-bottomed saucepan, add agar-agar and let it swell.
  • Then add sugar, put on medium heat, bring to a boil and cook for 10-15 minutes. Remove foam if present.
  • Move the pot away from the stove, pour in wine and pepper, mix and immediately pour into sterilized jars, seal.
  • While the jars are cooling, turn them upside down regularly to distribute the pepper evenly.
  • Rhubarb jelly with pink pepperRhubarb jelly with pink pepper

The dish is designed for

1150 ml

Note

I've been making this jam for five years.
The jelly is transparent and delicate. The color and aroma depend a lot on the wine - take something tasty and aromatic.
Rhubarb jelly with pink pepper
Today I took pomegranate wine - it is pink, so the color of the jelly turned out to be inexpressive.
The foam had to be removed, it turned out to be snow-white and lush like a marshmallow.
Rhubarb jelly with pink pepper
The pepper is not immediately felt, of course. The jelly must stand to soak in the pepper flavor.
And, I would say, not so much the jelly is filled with the taste of pepper, as the pepper absorbs the jelly. But when the peppercorn hits the tooth, it compensates for the extra sweetness.
Therefore, you can increase the pink pepper.
P.S. Rhubarb extracts are still quite "functional", I usually use them in baked goods. Or you can cook one more jam from it. Something else ...

Rhabarber-Campari-Gelee mit rosa Pfefferbeeren recipe from Dr. Oetker's book. Einmachen von A bis Z. It is designed for 1: 1 gelatin (1 sachet), 1 kg of sugar and campari flavored. I cook my own way.


MariS
Great recipe, Olya! The photo is very beautiful, well done!
I can't grow rhubarb - I urgently need to improve!

And I will have a recipe with pink peas - how good it is in sweet dishes!

MariS
Here she came back again - how beautiful the jelly looks in the photo! Fascinates me ...
Premier
Well, Marish, I can offer to take a glass and walk around and look, maybe someone will throw rhubarb there!
And then you will also have such a "picture" in the bins.
Cirre
Cool recipe, only there is no wine, in our run-down shop only vodka is sold Can you replace it with juice?
Premier
You can skip it altogether. Or add strong aromatic alcohol - liqueur, rum, cognac, gin ... (a couple of spoons).
Cirre
No, you will have to go to the city for alcohol, otherwise you will be jealous
dopleta
How attractive are both the recipe and the photo! Very good, Olya !
Premier
Here I baked pie with push-ups.

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