Servings: 8

4.5-5 lbs rhubarb cut into 1" pieces 4.5 to 5 lbs rhubarb cut into 1" pieces
7 cups sugar 7 cups sugar
1 tsp butter (optional) 1 tsp butter (optional)
2 pouches liquid pectin 2 pouches liquid pectin
* ** this is 2 batches worth of 4 half pint jars-- note: ** this is 2 batches worth of 4 half pint jars--
 
Per batch: subheading: Per batch:
1 3/4 cups rhubarb juice 1 ¾ cups rhubarb juice
3 1/2 cups sugar 3 ½ cups sugar
1/2 tsp butter (optional) ½ tsp butter (optional)
1 pouch liquid pectin 1 pouch liquid pectin
4 half pint jars 4 half pint jars

Clean and chop rhubarb into 1" pieces.
Put 4 cups rhubarb to 1 ½ cup of water into pot, heat on medium-high to a small simmering boil (to release the juices)
Allow to simmer 10 minutes stirring often
Place cooked rhubarb into bowl to cool a few minutes and start the next 4 cups rhubarb and water over the heat. Continue this process until all the rhubarb is cooked
Pour cooked rhubarb into the food mill and "juice" it. I used a tomato screen first and then ran it through again with a fine screen for berries. If you don't have a food mill, place cooked rhubarb in cheesecloth and allow to drain over a large bowl for several hours or overnight
Heat/sterilize jars (8) -- add the lids and rings at the end of the process
Remove jars from heat and have ready for jelly
Follow pectin directions..makers differ on instruction slightly -- mine are for sure-jell
Measure 1 ¾ cup juice and place in pot on stove
Start heat on high and add 3 ½ cup sugar -- pour gradual and mix thorough
Add ½ tsp butter, if desired
Heat to rolling boil, allow to boil 1 minute
Add pectin and stir
Bring to rolling boil, allow to boil 1 minute
Remove from heat and ladel into jars immediately leaving ¼" headspace
Clean jar tops and secure lids and rings finger tight
Process jelly 10 minutes

I found one recipe that did this all together. The notes on it stated it was copied from an old magazine. The recipe I used last year was the split batches. I didn't trust the 'double batch' and processed separately.  I found one recipe that did this all together. The notes on it stated it was copied from an old magazine. The recipe I used last year was the split batches. I didn't trust the 'double batch' and processed separately.