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
  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