Strawberry Rhubarb Jelly

By allie5jones

Ingredients

• 2 cups prepared juice (about 1 quart fully ripe strawberries and 1/2 pound rhubarb)
• 4 1/2 cups sugar
• 3 T lemon juice
• 1 pouch liquid fruit pectin

Details

Servings 6

Preparation

Step 1

Thoroughly crush, one layer at a time, about 1 quart strawberries. Place in jelly cloth or bag and let drip. When dripping has almost ceased, press gently. Measure 1 1/2 cups into large bowl or pan. Finely grind (do not peel) about 1/2 pound rhubarb. Place in jelly bag and let drip. When dripping has almost ceased, press gently. Measure 1/2 cup and add to strawberry juice. Thoroughly mix sugar into juice; let stant 10 minutes. Mix lemon juice and fruit pectin in small bowl; stir into juice. Continue stirring 3 minutes. (A few sugar crystal remain.) Pour quickly into scalded containers. Cover at once with tight lids. Let stand at room temperature 24 hours; then store in freezer. Small amounts may be covered and stored in refrigerator up to 3 weeks.