| | Directions | | Wash and chop rhubarb. Combined rhubarb, apple juice, lemon juice, and pectin in a medium saucepan stirring until pectin is completely dissolved. Add butter and bring to a boil over high heat stirring occasionally. Add sugar all at once and stirring until sugar is completely dissolved bring back to a hard boil and boil for (2) minutes. Ladle into very hot, sterilized jars leaving 1/4" head space, Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months. |
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| Ingredients | | - |  | 3 cups Rhubarb (washed and chopped) |
| - | | 2 cups Apple Juice (100%) |
| - | | 1 tablespoon lemon juice |
| - | | 1 teaspoon Butter (I cant believe its not butter) |
| - | | 3 cups Sugar (measured and set aside) |
| - | | 1 box Pectin (Ball, low sugar/no sugar) |
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