Title: Strawberry-Rhubarb Jelly
Categories: Canning Preserve Jam
Yield: 7 Half-pints

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.

=========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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