Rhubarb Jelly

Name: Rhubarb Jelly
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 250 mL jam jars
Ingredients: 8 cups rhubarb, chopped in 2 . 5 cm slices; 3 cups water; 7 cups granulated sugar; 4 ml butter; 2 (85 ml) packages liquid pectin

Submitted by MummaKat

"Lovely and light, pale pink sweetness!"

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photo by MummaKat

Ready In:: 40mins
Ingredients:: 5
Yields:: 6 250 mL jam jars

ingredients

8 cups rhubarb, chopped in 2 . 5 cm slices
3 cups water
7 cups granulated sugar
4 ml butter
2 (85 ml) packages liquid pectin

directions

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