Rhubarb Jelly And/Or Rhubarb Syrup

• 10 -15 lbs rhubarb or 10 12 cups of rhubarb juice
• 21 cups sugar
• 6 -10 drops red food coloring (optional)
• 6 (3 ounce) envelopes liquid fruit pectin

1. I juiced the rhubarb using a Back to Basics steamer/juicer, which really simplified things, but if you don't own one simply grind the rhubarb in a food processor or grinder.
2. Strain through a jelly bag, reserving 10.5 cups of juice.
3. In a very large pot or dutch oven, add sugar and food coloring and bring to a boil, stirring constantly.
4. Add pectin and return to a full rolling boil.
5. Boil 1 minute, stirring constantly.
6. Allow to sit a few minutes and skim off foam.
7. Pour hot into hot, sterilized jars leaving 1/4 inch headspace.
8. Adjust caps.
9. Process for 10 minutes in a boiling water bath.
10. FOR SYRUP: To use up any remaining juice, add 1 cup of sugar to every 1/2 cup of juice.
11. Boil until sugar is dissolved.
12. Can be preserved in jars as the jelly or put straight into the refridgerator.

rhubarb, sugar, drops red food coloring, liquid fruit pectin

Taken from www.food.com/recipe/rhubarb-jelly-and-or-rhubarb-syrup-376774 (may not work)