Rhubarb Jelly - cooking recipe

Ingredients

4 1/2 to 5 lb. rhubarb (4 1/2 to 5 qt.), cut into 1-inch pieces
7 c. sugar
1 to 2 drops red food coloring (optional)
2 pouches (3 oz. each) liquid fruit pectin

Preparation

Grind the rhubarb in a food processor or grinder.
Strain through a jelly bag, reserving 3 1/2 cups of juice.
Pour juice into a large kettle; add sugar and food coloring, if desired. Bring to a boil over high heat, stirring constantly.
Add pectin; bring to a full rolling boil.
Boil for 1 minute, stirring constantly.
Remove from the heat; let stand a few minutes.
Skim off foam.
Pour hot into jot jars, leaving 1/4-inch headspace. Adjust caps.
Process for 10 minutes in a boiling water bath. Yield:
8 half-pints.