Palestinian Fruit Jelly is a sweet and tart jelly that goes perfect on toast or with scones.

Coming up with this jelly recipe was all thanks to my aunt, and the day that felt a lot like the childhood book, If You Give a Mouse a Cookie.

When we were in my hometown over memorial day weekend, my aunt gave me a massive amount of rhubarb that one of her customers grows in their backyard. She thought since I like making new recipes I would love it, and she was right for the most part. Except for the fact that it may have gotten a little out of hand. When we got home I started googling rhubarb recipes. I knew I could make pie, but that seemed too easy. There had to be more…

The first recipe I found was for Palestinian Fruit Soup, which sounded amazing, so I collected everything I would need to make some. However, while I was prepping the soup I thought, wouldn’t it make a great jelly too….so I started making a recipe for that. But then while I was getting ready to juice the citrus I though why not save the peels and make a little homemade limoncello (which ended up being citruscello, recipe coming soon). So I peeled the citrus for the citruscello before juicing them for the soup and jelly. Then after making the soup, jelly, and starting the citruscello I realized I had extra citrus. So why not make candied lemons, limes, and oranges, which just so happens to make a delicious citrus syrup that goes great with drinks. Which made me think of lemonade. All I would have to do is make a quick simple syrup and juice some of the left-over lemons. So I started making that. 

But what about my leftover strawberries and rhubarb? I still had a ton. What about making some canned strawberry rhubarb pie filling. I wasn’t in the mood to make a pie, but this way I could have it all prepped and ready for when we did want a pie. That still left me with extra strawberries and rhubarb. I had a few lemons left too, so I thought maybe I could make a strawberry lemonade jam, since I already had the canning stuff out. 

So that used up all my strawberries, but not my lemons. How many lemons did I have?! So I found a recipe for homemade lemon curd. But why stop there? I then turned some of my lemon curd into a whipped lemon dessert. Because who doesn’t love lemon curd + homemade whipped cream + blueberries? I literally spent all day in the kitchen, and we ended up ordering a pizza for dinner, because you couldn’t even see the counters. 

Then the next day I avoided the kitchen like the plague…because there was still rhubarb in the fridge and I was scared of what would happen if I saw it. 

Palestinian Fruit Jelly

2016-06-06 17:06:32

Yields 10

A deliciously sweet and tart jelly!

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Ingredients

1. 4 1/2 Cup Diced Rhubarb
2. 1 Orange, peeled
3. 1 1/2 Cup Strawberries
4. 1 Cup Cherries (I used frozen)
5. 1 Cup Pineapple (chucks or crushed)
6. 8 Cups Sugar
7. 2 Tablespoons Lime Juice
8. 2 (1.75oz) Packages of Sure-Jell

Instructions

1. In a large sauce pot combine all of the fruit and juice.
2. Turn heat up to medium high until rhubarb is soft.
3. Use a emersion blender to puree fruit, or move to blender and puree fruit.
4. Pour back into large sauce pot, and return heat to medium high.
5. Add sugar 1 cup at a time, stirring between.
6. Continue stirring slowly until mixture begins to boil.
7. Allow to boil 1 minute while stirring.
8. Pour into prepped mason jars.
9. Process mason jars in a hot bath for 5 minutes.
10. Store in a cool dry place.

Notes

1. This recipe makes roughly 10 8oz mason jars. I ended up with 10 1/2 jars.

By Tara

An Aiming High Wife http://www.anaiminghighwife.com/