Strawberry Rhubarb Jelly
Submitted By Nimra Hameed (0 Review)
696
  Timings 40 min(s) 30 min(s) 70 min(s) This recipe can be serve by Eight Persons |
Ingredients
- 1½ pounds red stalks of rhubarb
- 1½ quarts ripe strawberries
- ½ teaspoon butter or margarine
- 6 cups sugar
- 6 ounces liquid pectin
Method
- 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 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 hot, sterile jars, leaving inch head space.
- Wipe jar rims and adjust lids.
- Process for 5 minutes in boiling water bath.
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