MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Swiss Chard Jelly
 Categories: Jams, Preserves
      Yield: 3 Cups
 
      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.
  
  Recipe by Chris Edwards, Patowmack Farm
 
MMMMM