Rhubarb Jelly

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   ["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!"]

* Per serving · 4 servings · Values may vary.

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