Rhubarb Jelly

Lovely and light, pale pink sweetness!

• Ready In: 40 mins
• 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

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!