Last updated 6/12/2012 1:25:12 AM. Recipe ID 59060. Report a problem with this recipe.
Title: Strawberry-rhubarb jelly
Categories: Canning, Preserves, Jam/jelly
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
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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