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Pickling & Jelly
Jelly3

Lynn's Jalapeño Rhubarb Jelly

4 1/2 c. thinly sliced rhubarb
1 c. orange juice (fresh or frozen)
1 tsp Orange zest, minced
4 Jalapenos, stemed and seeded (Or any -- (4 to 6) other red chile)
1/4 tsp. salt
6 1/2 c. sugar
1 box pectin or 1/2 bottle Certo
Cook fruit, salt and orange juice in 4 to 6 quart pan, stirring as it gets to the boiling point. Boil 1 minute. Add pectin and stir until it reaches a fast boil. Add sugar, stirring well. Bring to a fast boil. Boil1 minute. Remove from heat; skim off foam. Pour into prepared jars and seal.