I do jelly all the time and I use a big pot with round cake racks on bottom. I always sterilize/steam my jellies, they last longer, but my girlfriend never does. So I guess it's really up to you and how long you plan to store them.

I have an old pressure cooker that I use for my water bath. It works great and I can get a lot of jars done at one time.

I use a boiling water bath, no steam canner is needed, according to the Ball Canning Book.

I thought a steam caner was used for low-acid foods only, like green beans, meats and the like. Am I wrong?

I have canned my own jellies & jams for years. I never put them in a bath to process. I just boil the jars & lids. cook down the fruit & cook as the fruit pectin instructs. Then I remove jars from boiling as I full them. Make sure to wipe the top of jar after filling & put hot lid & ring on & tighten down & turn them upside down for about 5 minuets. Then turn them right side up & they will seal on their own. All the years I've made it this way have only had 2 or 3 jars not seal & found the only reason they didn't, the jars had a small chip in the top of them that I didn't catch. I can at least 45 to 50 pints & half pints & sometimes more every year & give to family & friends for Christmas. If I miss a year doing this, everyone complains that they didn't get their jam.

I make most of my jelly in the fall. Freeze the fruit now and when you have a chilly day make jelly and use a water bath. Or better yet make cheater jelly.

1 pkg Kool-aid any flavor
1 pkg Sure-jell
3 cups sugar
3 cups water

Pour water into kettle. Add Kool-aid and pectin, stirring until thoroughly dissolves. Place kettle over heat, stirring constantly and bring to a rolling boil. Add sugar quickly stirring constantly. At first signs of active boil remove from heat, skim quickly and pour in glasses before jelly sets. Makes 5 glasses.

I have what they call steamer canner it is to be used intead of the water canner takes i/2 the time as water canner and very little water.

I just fill the steralized jars and put on the lids and screw bands and say 'thank you' when I hear them seal. Give the ones away that don't seal and tell them to use first. Rhubarb does discolor even if it's sealed. Eat more, eat faster!

Thank You

I always made freezer jam out of rhubarb and strawberry, they take so much sugar they don't freeze solid. In fact I like the freezer jams better.