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

A Message from our Provider:

“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”