Rhubarb Cinnamon Jelly

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the rhubarb into small pieces. Simmer covered with 1/2 litre water, cinnamon sticks and anise stars for about 30 minutes. Then drain on a sieve lined with a gauze cloth for at least 30 minutes.

2. 2

   Measure out 3/4 litre juice. Fill up with water if necessary. Mix juice and jam sugar in a large pot, bring to the boil while stirring and boil for 4 minutes until bubbly. Pour hot into carefully prepared glasses.

3. 3

   Decorate as you like with cinnamon sticks and star anise. The jelly can be filled into nice glasses and sealed tightly with cellophane. Otherwise fill into prepared twist-off jars, close them tightly and put them upside down for about 5 minutes.

4. 4

   Turn around again. Store in a cool and dark place. Results in about 4 glasses (from 200-300 ml content).