Rhubarb Jelly

RHUBARB JELLY

12 cups (3L) rhubarb pieces, 1 inch; 7 1/2 cups (1.875 L) sugar, 2 pouches Certo Liquid

To prepare juice, puree rhubarb in small batches in a food processor or blender.  Squeeze juice through a jelly bag.  Measure 4 cups (1 L) juice into a Dutch oven.  Add sugar and mix well.  Place over high heat and bring mixture to a full rolling boil, stirring constantly.  Immediately stir in Certo.  Continue to stir over high heat until mixture returns to a full rolling boil.  Boil hard for 1 minute.   Remove from heat and skim foam if necessary.  Pour into hot strilized jars, leaving 1/4 inch (6 mm) headspace.  Wipe jar rims thoroughly.  Seal and process in a boiling water bath for 10 minutes.  Yield:  About 7 cups (1.5 L).