Total Time
50mins
Prep 30 mins
Cook 20 mins

This Jelly is so pretty---it is a bubble gum color! Is great for gifts. A lovely treat for the summer.

Ingredients Nutrition

  • 5 cups rhubarb juice (A whole bunch of Rhubarb stalks to make )
  • 2 12 cups sugar
  • 5 tablespoons lime juice
  • 5 teaspoons pectin (Pomona, not surjell)
  • 5 teaspoons calcium water

Directions

  1. Wash rhubarb, cut into chunks, and puree in food processor.
  2. Use cheesecloth to extract 5 cups of juice.
  3. Mix rhubarb, lime juice, and calcium water in pot.
  4. Mix pectin and sugar in another bowl.
  5. Bring to boil and add sugar/pectin.
  6. Bring to boil again, then remove from heat and ladle into prepared sterilized jars, process for 10 minutes, or whatever method you do to can.
  7. Note: If you use a surejell or certo, then i suppose just forget the calcium water, but with those you'll have to use about 6 cups of sugar!