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.

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