Strawberry-rhubarb jelly

Strawberry-rhubarb jelly
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Strawberry-rhubarb jelly ingredients

  • 1 1⁄2 lb Red stalks of rhubarb
  • 1 1⁄2 qt Ripe strawberries
  • 1⁄2 t Butter or margarine (opt.)
  • -to reduce foaming
  • 6 c Sugar
  • 6 oz Liquid pectin

Cooking Strawberry-rhubarb jelly

1. Yield: about 7 half-pints procedure: wash and cut rhubarb into 1-inch pieces and blend or grind.
2. Wash, stem, and crush strawberries, one layer at a time, in a saucepan.
3. Place both fruits in a jelly bag or double layer of cheesecloth and gently squeeze out juice.
4. Measure 3-½ cups of juice into a large saucepan.
5. Add butter and sugar, thoroughly mixing into juice.
6. Bring to a boil over high heat, stirring constantly.
7. Immediately stir in pectin.
8. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
9. Remove from heat, quickly skim off foam, and fill sterile jars, leaving ¼-inch headspace.
10. For more information on how to sterilize jars see "jars and lids".
11. adjust lids and process as recommended in table 1. table Recommended process time for strawberry-rhubarb jelly in a boiling-water canner.
12. style of pack: hot. Jar size: half-pints or pints.
13. Process time at altitudes of 0 - 1,000°Ft: 5 min. 1,001 - 6,000°Ft: 10 min. above 6,000°Ft: 15 min.

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