Michigan State University Extension
Preserving Food Safely - 01600893
10/13/97

### STRAWBERRY-RHUBARB JELLY

    l-l/2
    lb. red stalks of rhubarb

    l-l/2
    qt. ripe strawberries

    l/2
    tsp. butter or margarine to reduce foaming (optional)

    6
    cups sugar

    6
    oz. liquid pectin

        YIELD:  About 7 half-pints

        PROCEDURE:  Wash and cut rhubarb into l-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-l/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 l minute, stirring constantly.   Remove  from

    heat,
     quickly skim  off foam, and  fill hot,  sterile  jars

    (see
    directions below for sterilizing jars) leaving l/4-inch

    headspace.
     Adjust lids and process.

    Sterilization
    of Empty Jars

        To  sterilize empty jars,  place them  right side up on

    the
    rack  in a boiling-water  canner.  Fill the  canner  and

    jars
    with  hot (not  boiling) water to 1 inch above the tops

    of
    the jars.  Boil 10  minutes at  altitudes  of  less  than

    1,000
    feet.  At higher elevations, boil 1  additional minute

    for
    each additional 1,000 feet elevation.  Remove  and drain

    hot
    sterilized jars one at a time as filled.

         RECOMMENDED PROCESS TIMES FOR STRAWBERRY-RHUBARB

               JELLY IN A BOILING-WATER CANNER

                    Process Times at Altitudes of

    Style

    of
          Jar          0-            1001-        6001-

    Pack
        Size         1000 ft.      6000 ft.     8000 ft.

    Hot
        Half-pints    5 min.        10  min.     15 min.

           or pints

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