Dad's Rhubarb Jelly

Have I seen this picture somewhere? Yeah, you likely have with this bread recipe. This time, I am featuring the rhubarb jelly my father made, it took a lot of work but it was tasty. He used some of the end of season rhubarb that was kicking around in the garden, and was likely somewhat past its prime. It was cut up and placed in the refrigerator in a bowl of water for a few days. Then it was boiled up with some sugar and pectin until softened. Finally, it is strained to get all of the whole pieces of rhubarb out, and allow the jelly remaining to set. This jelly turned out a little thinner than most, but that is okay. It is tasty on bread, toast, muffins, bagels, and more. For an extra-special treat that would require some less sugar, try making strawberry rhubarb jelly!