About 4 cups of rhubarb juice. (Make by washing and cutting ripe rhubarb into 1/2" pieces and putting through steam juicer. Or you can put through food processor and strain out the juice through a cheese cloth. The steam juice method is way easier.) Other ideas for juicing with the rhubarb are grape and peach.
For a recent batch, I used peach skins and rhubarb in the juicer, which made a really nice jelly.
Put juice in a large pan. For syrup, dd one package of pectin (the low sugar kind works best.) Stir until dissolved. Or, if you buy it in bulk— 2.5 Tbl. (UPDATE: I have discovered one secret to get a nice jelly. Use Agar instead of pectin. A batch will require about 3 teaspoons or less. Yes, it is more expensive, but much less used.) Can be ordered from Amazon. https://www.amazon.com/dp/B0DFNSX9TK?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1)
Put on high heat to a boil, stir constantly. If it foams too much, add a sliver of butter or spray with PAM. Lower heat to keep it boiling and add 2.5 to 4 cups of sugar to which you have added 1.5 Tbl. of vanilla flavor and 1/4 t. almond flavor. Use the lower amount of sugar if are using part grape or peach. (Optional-- Add 2 drops of cinnamon and one drop of clove essential oil for "Wassail Jelly.") Add sugar mix slowly streaming steadily, keep stirring. Return to full boil, continue stirring. Skim foam if desired. If using pectin, boil for 1 minute.
Lower heat to lowest setting. Ladle into sterilized jars (which have been boiled and kept in hot water.) Add hot, sterile lids and tighten rings.
All my trials with pectin resulted in syrup, not jelly. Just a heads up.
(To make a wonderful drink, add 1/2 pint of syrup to about 4-6 cups of plain or sparkling water.)
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