Rhubarb Fruit Jellies
- 2 1/2 cups - coarsely chopped fresh rhubarb
- 2 tbsp - water
- 2 tsp - lemon juice
- 2 cup - granulated sugar
- 1 package of the 86ml - Certo liquid pectin
- 4 tbsp - granulated sugar (to use for garnish)
Line the bottom of a rimmed cookie sheet with parchment paper.
In a medium pot, add the water, lemon juice and rhubarb and cook over medium-high heat. Boil for 5 minutes or until the rhubarb is very soft.
Place mixture in a food processor and puree until smooth.
Return the mixture to the pot and stir in the two cups of sugar. Bring to boil for two to three minutes without stirring, using a candy thermometer to gauge when it reaches 210F.
Stir in the liquid pectin, and boil for two more minutes, stirring constantly.
Transfer the mixture into the rimmed cookie sheet and let stand for at least one hour.
Use knife to cut out shapes or use cookie cutters to make fun shapes, and sprinkle with the remaining sugar until coated.