Rhubarb Lime Jelly

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

• Ready In: 50 mins
• Serves: 6

Ingredients

• 5  cups  rhubarb  juice (A whole bunch of Rhubarb stalks to make )
• 2 1⁄2 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!