INGREDIENTS

INSTRUCTIONS

Fill boiling water canner with water. Place 6 clean half-pint (250 mL)
mason jars in canner. Cover, bring water to a boil; boil at least 10
minutes to sterilize jars at altitudes up to 1,000 ft. Wash, hull and
crush ripe berries, one layer at a time; measure strawberries. Wash
and finely chop rhubarb; measure rhubarb. Place BERNARDIN Snap Lids  in
boiling water; boil 5 minutes to soften sealing compound. Place  fruit
in a large, deep stainless steel or enamel saucepan. Add lemon  juice.
Measure sugar; set aside. Stir BERNARDIN Fruit Pectin into  prepared
fruit. Bring fruit/pectin mixture to a full boil over high  heat;
stirring constantly. Add sugar; return to full, rolling boil.  Boil
hard 1 minute, stirring constantly. Remove cooked mixture from  heat.
Skim off foam with metal spoon. Ladle into a hot sterilized jar  to
within 1/4 inch of top rim (head space). Remove air bubbles by  sliding
rubber spatula between glass and food; readjust head space to  1/4
inch. Wipe jar rim to remove any stickiness. Center BERNARDIN  Snap Lid
on jar; apply screw band just until fingertip tight. Place  jar in
canner. Repeat for remaining jars. Cover canner; return water  to boil.
Process 5 minutes at altitudes up to 1,000 feet (305 m).  Remove jars.
Cool, undisturbed, for 24 hours. Check jar seals.  (Sealed lids curve
downward.) Remove screw bands, store separately.  Posted to EAT-L
Digest 30 Aug 96  From:    "<Judy Garrison>" <bluj@JUNO.COM>  Date:  
Fri, 30 Aug 1996 17:54:01 PST

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4419
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 24.4mg
Potassium: 1252.7mg
Carbohydrates: 1138.4g
Fiber: 10.7g
Sugar: 1116.9g
Protein: 4.4g