Rhubarb Jelly - cooking recipe

Ingredients

5 c. rhubarb juice
1 pkg. pectin
5 1/2 c. sugar

Preparation

Pour prepared rhubarb juice into a large kettle; heat.
As it heats, add pectin.
Stir to dissolve.
Bring to a rolling boil. Stir in sugar; stir until it completely dissolves.
Continue to stir once in awhile.
Boil 3 minutes or until a rolling boil cannot be stirred away.
Skim.
Pour into jars and seal or seal with paraffin.