Instructions

1. Prepare the rhubarb: Wash and chop fresh rhubarb into small pieces. Add rhubarb and water to a large saucepan and cook until soft.
2. Extract the juice: Strain the cooked rhubarb through a fine mesh strainer or jelly bag. Allow the juice to drip naturally without pressing for the clearest jelly.
3. Cook the jelly: Measure 3 cups of rhubarb juice and combine with lemon juice and pectin in a large pot. Bring to a boil, then add sugar and stir until dissolved.
4. Boil and test: Return mixture to a rolling boil and cook for 1 minute. Remove from heat and skim off any foam.
5. Fill jars: Pour hot jelly into sterilized jars, leaving proper headspace. Seal and process according to safe canning instructions.
6. Cool and store: Let jars cool completely before checking seals. Store sealed jars in a cool, dark place.