Cut off the leaf and root end of the rhubarb stalks, then wash the stalks under cool water.  

Chop the rhubarb and place it in a large pot. Add 3 cups of water to the rhubarb in the pot.

Place the pot over medium-high heat, and bring the rhubarb to a low boil. Watch this carefully as rhubarb tends to foam up and overflow the pot quickly when it begins to boil. Stirring regularly will help keep the foam down.

Reduce the heat and simmer the rhubarb for 15 to 20 minutes, or until the rhubarb has completely broken up and the liquid is bright pink.

Using a fine mesh strainer or sieve, line the strainer with cheesecloth and place a large bowl under the strainer to capture the juice. Pour the rhubarb mixture into the strainer and allow the juices to drip through, for 1-2 hours or more.

Measure out 4 cups of juice and pour into a medium jam pot or saucepan.

Measure 4 cups of sugar and set aside, or 2 ½ cups if you use low-sugar pectin.

Cook the juice over medium-high heat until boiling, stirring frequently.  

Stirring continuously, slowly add the powdered pectin to the boiling juice, dissolving the pectin.

Allow the juice with pectin to boil for one full minute.

Add the sugar slowly to the boiling juice, stirring continuously as the sugar dissolves.

Bring the mixture back to a hard boil, stirring while boiling for 1-2 minutes.

Pour the hot jelly into prepared jelly jars using a canning funnel, leaving ¼" headspace, and wipe the rims of the jars with a clean cloth.

Secure lids to the jars and continue the canning process using the hot water bath method. If canning, process jars in a water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation).

If you do not plan on canning your jelly, leave the jars to cool on the counter until the jelly has set, for 24 – 48 hours.  Jelly that has not been canned should be stored in the refrigerator for up to 1 month or in the freezer for six months. Jelly that has been processed and sealed using a canning method can be stored in a cool, dry place, where it will maintain quality for 18 months. For all jelly, refrigerate once opened.