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    Rhubarb Jelly


    Source of Recipe


    .

    Recipe Link: http://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.


 

 

 


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