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“Lovely and light, pale pink sweetness!”
READY IN:
40mins
YIELD:
6 250 mL jam jars
UNITS:
US

Ingredients Nutrition

Directions

  1. prepare juice by placing rhubarb and water in a large stainless steel saucepan on high heat.
  2. bring to a boil then simmer for 5 minutes, then remove from heat.
  3. pour through a strainer lined with cheesecloth, then tie up the rhubarb pulp into a "bag" and hang to drip overnight.
  4. clean jars, lids and rings in hot, soapy water. put jars in cannng kettle and bring to a boil. put lids and rings in a bowl of very hot water.
  5. measure juice. you should have 850 mL, if not add water to reach desired amount.
  6. combine juice and sugar in a large stainless steel saucepan, mixing well.
  7. add butter, to reduce foaming.
  8. bring juice and sugar to a full rolling boil over high heat.
  9. add liquid pectin, squeezing pouches until totally empty.
  10. continue to boil for 1 full minute, then remove from heat.
  11. skim foam from jelly.
  12. pour into 250 mL jars to 1 cm from rim, wipe tops if necessary.
  13. seal with lid, tighten ring fingertip tight.
  14. bring canning kettle back to a boil, process for 10 minutes.
  15. remove from water and place on a towel to stand for 24 hours. Enjoy!

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