Strawberry-Rhubarb Jelly

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Strawberry-Rhubarb Jelly

 

 

 

1 1/2 lb Red stalks of rhubarb

1 1/2 qt Ripe strawberries

1/2 ts Butter or margarine (opt.)

-to reduce foaming

6 c Sugar

6 oz Liquid pectin

 

Yield: About 7 half-pints

 

Procedure: Wash and cut rhubarb into 1-inch pieces and blend or

grind.

Wash, stem, and crush strawberries, one layer at a time, in a

saucepan.

Place both fruits in a jelly bag or double layer of cheesecloth and

gently squeeze out juice. Measure 3-1/2 cups of juice into a large

saucepan. Add butter and sugar, thoroughly mixing into juice.

Bring to a

boil over high heat, stirring constantly. Immediately stir in

pectin.

Bring to a full rolling boil and boil hard 1 minute, stirring

constantly. Remove from heat, quickly skim off foam, and fill

sterile

jars, leaving 1/4-inch headspace. For more information on how to

sterilize jars see " Jars and Lids " .

 

Adjust lids and process as recommended in Table 1.

 

Table 1. Recommended process time for Strawberry-Rhubarb Jelly in a

boiling-water canner.

 

Style of Pack: Hot. Jar Size: Half-pints or Pints.

Process Time at Altitudes of 0 - 1,000 ft: 5 min.

1,001 - 6,000 ft: 10 min.

Above 6,000 ft: 15 min.