Rhubarb jelly using powdered pectin

 

• 875 mL (3 ½ c ) rhubarb juice
• 1125 mL (4 ½ c) granulated sugar
• 57g (2 oz.) package powdered fruit pectin

To Prepare Juice:  Cut 1 kg (2lb) rhubarb into 2.5 cm (1 in) pieces.  Place in large saucepan.  Add 250 mL (1 c) water to every 1 L (4 c) chopped rhubarb.  Simmer until rhubarb is tender.  Place fruit and juice in jelly bag and let drip until all juice is extracted. Do not squeeze bag.

Fill water bath canner with hot water.  Place 5 250 mL (1/2 pint) preserving jars in canner over high heat.  Boil jars at least 15 minutes to sterilize.

Place metal snap lids in boiling water to soften sealing compound.  Keep hot until ready to use.

Measure 875 mL (3 ½ c) juice in large saucepan.  Add powdered pectin.  Mix well.  Place over high heat and bring to a full rolling boil, stirring constantly.  Stir in measured sugar all at once.  Bring back to a rolling boil and boil hard one-minute stirring constantly. Remove from heat and skim off foam.

Ladle into hot sterilized jar. Leave 0.5 cm (1/4 in) headspace. Remove air bubbles with non-metal utensil.

Clean jar rim.  Centre metal snap lid.  Apply screw band until just finger tip tight.  Place in canner.  Repeat with remaining jars.

Adjust boiling water level to 2.5 cm (1 in) above jar tops.  Cover canner. Begin processing time when water returns to boil. Process 10 minutes.

Remove from canner.  Set upright and spaced apart out of drafts to cool.  Cool 24 hours.  Test for seal. (Sealed lids curve downward in centre).  Remove screw bands.  Wipe jars, label and date.  Store jars in a cool dark location.

Yield: 5 250 mL (1/2 pint) jars