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Rhubarb Jelly

Source of Recipe

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Recipe Link: www.recipegal.com/jams-jelly/Rhubarb-Jelly.htm

Rhubarb Jelly

3 1/2 cups rhubarb juice (about 3pounds fresh rhubarb)
7 cups sugar
2 pouches Certo liquid pectin

Cut unpeeled red rhubarb stalks into 1 inch lengths. Grind.
Place in jelly bag and squeeze out juice.
Measure 3 1/2 cups juice.
Place in large kettle.
Add sugar, mix well.
Put over heat and bring to a boil, stirring constantly.
Stir in pectin.
Bring to a rolling boil; boil hard 1 minute, stirring constantly.
Remove from heat, skim off foam.
Ladle into hot jars.
Cover with 2-piece lids and rings and process in boiling water
bath for 5 minutes.
Makes about 10 half-pint jars.