It has had ample time to settle; has been through the jelly bag strainer, and remains stubbornly cloudy. I've successfully made the -- unbelievably beautiful and clear -- jelly many times in the past, but am frustrated by the cloudy this time (and, truth be told, the last). Is it the mix of rhubarb I'm using (new sources)? What are the likely culprits?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)