Ingredients

• 2 lbs diced rhubarb (used to make 3 cups prepared rhubarb juice)
• 2 cups water
• 3/4 cup white vinegar
• 3 tablespoons chopped fresh rosemary
• 5 1/2 cups white sugar (pre-measured and set aside)
• 1 box dry pectin
• 1/2 teaspoon butter or 1/2 teaspoon margarine (to prevent foaming)
• 6 inches rosemary sprigs, broken into 6 pieces

Instructions

1. Set out your canning tools, boil the jars and warm up the lids.

2. Set aside and get ready for the hectic dance that is jellymaking.

3. Dice rhubarb.

4. Place in large saucepan with 2 cups water.

5. Bring to boil and simmer until rhubarb has disintegrated.

6. Pour into jelly bag and let drip.

7. Squeezing the bag is okay here since rhubarb juice is not crystal clear anyway.

8. Squeezing will not make it cloudy as with other jellies.

9. Measure EXACTLY 3 cups juice into 8 quart canning kettle.

10. If necessary, add ½ cup water to make 3 cups of juice.

11. Stir in vinegar, rosemary, pectin and butter or margarine.

12. Bring to a full rolling boil while stirring constantly.

13. Stir in sugar all at once.

14. Bring to full rolling boil and boil exactly 1 minute, stirring constantly.

15. Remove from heat.

16. Skim off foam, trying not to skim out too much of the chopped rosemary.

17. Place 1 spear of rosemary in jar, ladle in jelly mixture to within 1/8 inch of the top.

18. Wipe jar and threads, cover with lid and set on rack to cool.

19. Repeat until all jars are done.

20. Process in boiling water bath for 5 minutes, set on rack to cool and wait to hear the lids plink.