Rhubarb Lime Jelly - cooking recipe

Ingredients

5 cups rhubarb juice (A whole bunch of Rhubarb stalks to make )
2 1/2 cups sugar
5 tablespoons lime juice
5 teaspoons pectin (Pomona, not surjell)
5 teaspoons calcium water

Preparation

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 surejell or certo, then i suppose just forget the calcium water, but with those you'll have to use about 6 cups of sugar!