Start by washing the rhubarb stalks. Chop them into small pieces to maximize their flavor extraction during cooking.

In a large pot, combine the chopped rhubarb and water over medium heat. Bring to a gentle boil and stir occasionally, allowing the rhubarb to soften and break down (about 10-15 minutes).

Once the rhubarb is tender, use a fine mesh strainer or cheesecloth to separate the liquid from the pulp for achieving a velvety jelly texture.

Transfer the liquid back into the pot and add the fruit pectin. Stir well and bring the mixture back to a rolling boil.

Add the sugar and lemon juice, stirring continually until the sugar fully dissolves. Allow this to boil for an additional 1-2 minutes.

Carefully ladle the hot jelly into sterilized jars, leaving some space at the top. Seal the lids tightly and process them in a boiling water bath for about 5 minutes to ensure they’re properly sealed.

Allow the jars to cool at room temperature. Store the homemade rhubarb jelly in the refrigerator for up to a year.