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RHUBARB JELLY

Source of Recipe

GRANDMA


List of Ingredients

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


Recipe

Cut unpeeled red rhubarb stalks into 1" 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.