Strawberry-Rhubarb Jelly

Gather

Ingredients

• 1-1/2 pounds red rhubarb stalks
• 1-1/2 quarts ripe strawberries
• 1/2 teaspoon butter or margarine (optional)
• 6 cups granulated sugar
• 6 oz liquid pectin

Preserve

Instructions

1. 01

   Pre-sterilize canning jars and keep them hot.

2. 02

   In a boiling-water canner, cut the washed rhubarb into 1-inch pieces, then process it in a blender or grinder. Rinse and stem the strawberries, crushing them in single-layer batches.
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3. 03

   Transfer both fruits to either a damp jelly bag or two layers of cheesecloth and press gently to collect the juice. Measure exactly 3-1/2 cups juice.

4. 04

   Mix the optional butter and sugar into the measured juice in a large saucepan. Set the pan over high heat and stir continuously until boiling.

5. 05

   Immediately stir in liquid pectin. Return to a full rolling boil and boil hard for 1 minute, stirring constantly.

6. 06

   Remove from heat, skim foam, and fill hot jars, leaving 1/4 inch headspace.

7. 07

   In a boiling-water canner, process hot half-pint or pint jars for 5 minutes (base time).
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