Quite simply, it is a fact of history that the church of Christ has not experienced any major nationwide revival under the conditions of advanced modernity. On the other hand, modernity undercuts true dependence on God's sovereign awakening by fostering the notion that we can effect revival by human means. On the other hand, modernity makes many people satisfied with privatized, individualistic, and subjective experiences that are pale counterfeits of true revival.

Os Guinness

CATEGORY	CUISINE	TAG	YIELD
		Canning, Preserves, Jam/jelly	7	Half-pints

INGREDIENTS

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
		1,001 – 6,000 ft: 10 min.
		Above 6,000 ft: 15 min.

INSTRUCTIONS

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.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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