Rhubarb Jelly

Ingredients

• 12 cups (3 L) rhubarb pieces, 1 inch (2.5 cm)
• 7 1/2 cups (1.875 L) sugar
• 2 pouches Certo Liquid or Bernardin Liquid Pectin

Directions

1. To prepare juice, puree rhubarb in small batches in a food processor or blender. Pour into jelly bag; squeeze to extract juice. Measure 4 cups (1 L) juice into a Dutch oven. Add sugar and mix well. Place over high heat and bring mixture to a full rolling boil, stirring constantly. Immediately stir in Certo. Continue to stir over high heat until mixture returns to a full rolling boil. Boil hard for 1 minute. Remove from heat and skim foam if necessary. Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace. Wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes.