| 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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