4 lb. rhubarb
5 c. water
1/2 lemon juice
8 tbsp. chopped mint
Sugar
Green food coloring

Chop rhubarb. Mix with water and lemon juice in a large saucepan. Bring to a boil, reduce heat and simmer for 30 minutes. Stir in mint, simmer for 3 minutes. Pour into a jelly bag and let drain for at least 12 hours. Measure juice and pour into a large saucepan.

For every 2 1/2 cups juice you will need 1 pound sugar. Add the sugar and heat, stirring constantly until sugar is dissolved. Bring to a rapid boil until jelly reaches the setting point. Remove from heat. Add a few drops of coloring. Pour into jars and seal immediately.