Rhubarb Jelly - cooking recipe

Ingredients

8 cups rhubarb, chopped in 2 . 5 cm slices
3 cups water
7 cups granulated sugar
4 ml butter
2 (85 ml) packages liquid pectin

Preparation

prepare juice by placing rhubarb and water in a large stainless steel saucepan on high heat.
bring to a boil then simmer for 5 minutes, then remove from heat.
pour through a strainer lined with cheesecloth, then tie up the rhubarb pulp into a \"bag\" and hang to drip overnight.
clean jars, lids and rings in hot, soapy water. put jars in cannng kettle and bring to a boil. put lids and rings in a bowl of very hot water.
measure juice. you should have 850 mL, if not add water to reach desired amount.
combine juice and sugar in a large stainless steel saucepan, mixing well.
add butter, to reduce foaming.
bring juice and sugar to a full rolling boil over high heat.
add liquid pectin, squeezing pouches until totally empty.
continue to boil for 1 full minute, then remove from heat.
skim foam from jelly.
pour into 250 mL jars to 1 cm from rim, wipe tops if necessary.
seal with lid, tighten ring fingertip tight.
bring canning kettle back to a boil, process for 10 minutes.
remove from water and place on a towel to stand for 24 hours. Enjoy!