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

INGREDIENTS

1 1/2 lb Red stalks of rhubarb
1 1/2 qt Ripe strawberries
1/2 t Butter or margarine, opt.
to reduce foaming
6 c Sugar
6 oz Liquid pectin

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. 1,001 - 6,000 ft: 10 min. Above
6,000 ft: 15 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 784
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 51.6mg
Potassium: 204.5mg
Carbohydrates: 203.4g
Fiber: 4.7g
Sugar: 177.5g
Protein: <1g


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