3 c Swiss chard stems;
- diced 1/4"
8 ts Pectin
8 ts Lemon juice
2 tb Water
1 1/2 c Raw cane sugar
In a large nonreactive saucepot, using a wooden spoon, mix together
the chard, pectin, lemon juice, and water. Bring this mixture to a
simmer, stir in the sugar. Bring to a boil for 70 seconds. Pour the
jelly into a shallow container to cool at room temperature for 30
minutes. Cover loosely, move container to the refrigerator, and cool
overnight. Store in the refrigerator, lightly covered, until ready to
use.
