This is it. It's a secret recipe I got off the internet. :wink:
3 1/2 cups rhubarb juice
7 cups sugar
2 pouches liquid certo.
Bring the juice to a hard boil. Add the certo. Boil exactly one more minute, skim the foam and put it in sterilized jars. The method is pretty standard, but the secret is how to extract the juice.
The rhubarb is not cooked to extract the juice, and this make the jelly taste delicious. All the recipes I found said to put the rhubarb through a grinder, but that sounded like way too much work for me. So I put it through the slicer blade on my food processor. Then I put the chopping blade in, and put the slices back in and process it until it's just a big old mush. Then you just put it in a jelly bag and strain it. If you want to have jelly so clear you can read the paper through it, you put the juice in a pitcher and leave it in the fridge overnight. In the morning, no matter how clear you thought the juice was before, you will find a sediment on the bottom of the pitcher. Pour the juice off carefully and away you go. Clear as a bell. I do this with all my jelly.
I like rhubarb jelly far better than jam. If you've got the regular rhubarb, the jelly is quite pink, but if you've got the smaller red rhubarb, it's quite a lot darker. I've got both, so I mix them and go for the average. They taste pretty much the same though.