Strawberry Rhubarb Jelly
If you've never experienced the tart taste
of rhubarb, this jelly is the perfect recipe for you.
All the mason jar recipes
included in the canning recipe resource, including strawberry
rhubarb jelly are adapted from the USDA
Complete Guide to Home Canning.
Adapted from the USDA*
1-1/2 lbs red stalks of rhubarb
1-1/2 quarts ripe strawberries
1/2 tsp butter or margarine
6 cups sugar
6 oz. liquid pectin
Yield: About 7 half-pints
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. Using a wide mouthed funnel, fill
sterile jars, leaving 1/4 inch headspace. Adjust lids
and process.
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