Guest guest Posted April 11, 2006 Report Share Posted April 11, 2006 Rhubarb Strawberry Jelly 1 1/2 pounds red stalks of rhubarb 1 1/2 quarts ripe strawberries 1/2 teaspoon butter or margarine (optional to reduce foaming) 6 cups sugar 6 ounces liquid pectin 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 1/3 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 hot, sterile jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in boiling water bath. Makes about 7 half-pint jars. Quote Link to comment Share on other sites More sharing options...
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