Just whipped up a batch of this luscious Rhubarb Jelly. It’s the perfect blend of sweet and tart

Ingredients:

4 cups rhubarb, chopped
3 cups water
1 packet (about 2 tablespoons) powdered pectin
4 cups sugar
2 tablespoons lemon juice
Directions:
In a large pot, combine rhubarb and water. Bring to a boil and then simmer for 10-15 minutes, or until the rhubarb is soft and the liquid is pink.
CONTINUE READING NEXT PAGE