It’s my first time making jelly. I followed this recipe from Bernardin and had enough rhubarb, sugar, and pectin to be able to double the recipe: https://www.bernardin.ca/recipes/en/rhubarb-jelly.htm?Lang=EN-US. They’re so pretty! They’ve already popped but are still cooling so we’ll see what they’re like tomorrow morning when I take the rings off. Hopefully they seal properly!
by sasunnach