Strawberry-Rhubarb Jelly

By Hklbrries

Ingredients

• 1 1/2 pounds red stalks of rhubarb
• 1 1/2 quarts ripe strawberries
• 1/2 teaspoon butter or margarine to reduce foaming (optional)
• 6 cups sugar
• 6 ounces liquid pectin

Details

Servings 7

Preparation

Step 1

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.

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.

Adjust lids and process 5 minutes in a boiling water bath, adjusting for altitute.