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1
Set out your canning tools, boil the jars and warm up the lids.
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2
Set aside and get ready for the hectic dance that is jellymaking.
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3
Dice rhubarb.
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4
Place in large saucepan with 2 cups water.
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5
Bring to boil and simmer until rhubarb has disintegrated.
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6
Pour into jelly bag and let drip.
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7
Squeezing the bag is okay here since rhubarb juice is not crystal clear anyway.
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8
Squeezing will not make it cloudy as with other jellies.
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9
Measure EXACTLY 3 cups juice into 8 quart canning kettle.
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10
If necessary, add 1/2 cup water to make 3 cups of juice.
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11
Stir in vinegar, rosemary, pectin and butter or margarine.
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12
Bring to a full rolling boil while stirring constantly.
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13
Stir in sugar all at once.
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14
Bring to full rolling boil and boil exactly 1 minute, stirring constantly.
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15
Remove from heat.
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16
Skim off foam, trying not to skim out too much of the chopped rosemary.
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17
Place 1 spear of rosemary in jar, ladle in jelly mixture to within 1/8 inch of the top.
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18
Wipe jar and threads, cover with lid and set on rack to cool.
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19
Repeat until all jars are done.
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20
Process in boiling water bath for 5 minutes, set on rack to cool and wait to hear the lids plink.
