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.
Strain the mixture through a cheesecloth or jelly bag, squeezing to extract as much juice as possible. Discard the solids.
Measure the juice. You should have about 3 cups. Return the juice to the pot and stir in the pectin.
Bring the mixture to a full rolling boil over high heat, stirring constantly.
Add the sugar all at once, and return to a rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat and stir in lemon juice.
Skim off any foam, and pour the jelly into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water canner for 10 minutes.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 50 kcal per tablespoon | Servings: About 6 cups
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