Pink Rhubarb Jelly

3 lbs. red rhubarb stalks

Put through food grinder.

Put in jelly bag and squeeze out the juice.


From that juice, measure:
3 1/2 c. rhubarb juice
7 c. sugar

Bring juice and sugar to a rapid boil and add 6 ounces of liquid pectin.  Bring to a boil and boil hard for 1/2 minute.  Pour into sterilized glass jars and seal.