Rhubarb Jelly
- 4-1/2 to 5 pounds rhubarb (4-1/2 to 5 quarts), cut into 1-inch pieces
- 7 cups sugar
- 1 to 2 drops red food coloring, optional
- 2 pouches (3 ounces each) liquid fruit pectin
- Grind the rhubarb in a food processor or grinder. Line a strainer with four layers of cheesecloth and place over a bowl. Place rhubarb in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 3-1/2 cups. Pour juice into a Dutch oven; add sugar and food coloring if desired.
- Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand a few minutes. Skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
rhubarb, sugar, drops red food coloring, pouches
Taken from www.tasteofhome.com/recipes/rhubarb-jelly/ (may not work)