| 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)
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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