Rhubarb Lime Jelly Recipe

  • 5 cups rhubarb juice (A whole bunch of Rhubarb stalks to make)
  • 2 1/2 cups sugar
  • 5 tablespoons lime juice
  • 5 tablespoons pectin (Pomona, not sure jell)
  • 5 tablespoons calcium water
Wash rhubarb, cut into chunks, and puree in food processor. Use cheesecloth to extract 5 cups of juice. Mix rhubarb, lime juice, and calcium water in pot. Mix pectin and sugar in another bowl. Bring to boil and add sugar/pectin. Bring to boil again, then remove from heat and ladle into prepared sterilized jars, process for 10 minutes, or whatever method you do to can.

Note: If you use a Sure jell or Certo, then I suppose just forget the calcium water, but with those you'll have to use about 6 cups of sugar.

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