Rhubarb Lime Jelly

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

Directions

1. 1

   Wash rhubarb, cut into chunks, and puree in food processor.

2. 2

   Use cheesecloth to extract 5 cups of juice.

3. 3

   Mix rhubarb, lime juice, and calcium water in pot.

4. 4

   Mix pectin and sugar in another bowl.

5. 5

   Bring to boil and add sugar/pectin.

6. 6

   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.

7. 7

   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!