Rhubarb Jelly And/or Rhubarb Syrup

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 10 -15 lbs rhubarb or 10 1/2 cups of rhubarb juice
• 21 cups sugar
• 6 -10 drops red food coloring (optional)
• 6 (3 ounce) envelopes liquid fruit pectin

Recipe

• 1 i juiced the rhubarb using a back to basics steamer/juicer, which really simplified things, but if you don't own one simply grind the rhubarb in a food processor or grinder. strain through a jelly bag, reserving 10.5 cups of juice.
• 2 in a very large pot or dutch oven, add sugar and food coloring and bring to a boil, stirring constantly.
• 3 add pectin and return to a full rolling boil. boil 1 minute, stirring constantly.
• 4 allow to sit a few minutes and skim off foam.
• 5 pour hot into hot, sterilized jars leaving 1/4 inch headspace. adjust caps. process for 10 minutes in a boiling water bath.
• 6 for syrup: to use up any remaining juice, add 1 cup of sugar to every 1/2 cup of juice. boil until sugar is dissolved. can be preserved in jars as the jelly or put straight into the refridgerator.