The juniper is totally optional we love it as it adds another dimension to this stunning jelly.
2 kg rhubarb (approx)
4 Juniper berries lightly bruised (optional)
50 g Jamsetta
Wash and chop rhubarb. Place in your Fowlers Vacola Preserving Pan with just enough water to cover, add bruised juniper berries (optional)
Bring to the boil and simmer until completely pulpy ( approx 30 minutes).
Drain liquid through a fine sieve or through a colander lined with scalded muslin into a bowl. Allow the liquid to drip overnight in the frig if possible.
Add 1.25 L liquid to your Fowlers Preserving Pan with 1.25 kg sugar and 50g Jamsetta. Heat and stir until dissolved. Bring to the boil and boil rapidly for 5-10 minutes. Test for a set. Pour into sterilised # 14 bottles and seal immediately with Fowlers Kleerview Jam Covers.