Rhubarb Orange Jelly - cooking recipe

Ingredients

1 orange
10 cups chopped rhubarb
1 1/2 cups water
1 (49 g) package fruit pectin crystals
3 1/4 cups granulated sugar

Preparation

Halve & squeeze juice from orange into a large Dutch oven; cut rind into wedges & add to pot.
Add rhubarb & water and bring to a boil, stirring occasionally; reduce heat, cover and simmer until rhubarb is tender, about 10 minutes.
Mash any chunks with a potato masher or immersion blender.
Wet & wring out jelly bag and suspend over large measuring cup or bowl; fill with rhubarb mixture and let drip, without squeezing the bag, until the juice measures 2 cups, about 2 hours.
If you don't end up with 2 cups of liquid, top up with orange juice or orange liqueur.
Mix pectin crystals with 1/4 cup of sugar and stir into the rhubarb liquid in a large, clean Dutch oven or preserving pot.
Bring to a full rolling boil over high heat, add the remaining sugar & return to a full boil, stirring with a wooden spoon; boil hard, stirring, for a minute.
Remove from heat, skim off any foam with a large metal spoon and fill hot 1 cup (250ml) canning jars, leaving 1/4 inch head space.
Remove any air bubbles, wipe rims & cover with prepared lids; screw on bands until resistance is met, then increase to fingertip tight.
Boil in boiling water canner for 10 minutes.