Free Recipe Strawberry-Rhubarb Jelly
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Strawberry-Rhubarb Jelly Recipe
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
Strawberry-Rhubarb Jelly Preparation
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
Cooking Temperature:
Recipe Serves: 7
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