Michigan State University Extension
Preserving Food Safely - 01600893
08/03/99

STRAWBERRY-RHUBARB JELLY


l-l/2 lb. red stalks of rhubarb
l-l/2 qt. ripe strawberries
l/2 tsp. butter or margarine to reduce foaming (optional)
6 cups sugar
6 oz. liquid pectin

YIELD: About 7 half-pints

PROCEDURE: Wash and cut rhubarb into l-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-l/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 l minute, stirring constantly. Remove from
heat, quickly skim off foam, and fill hot, sterile jars
(see directions below for sterilizing jars) leaving l/4-inch
headspace. Adjust lids and process.

Sterilization of Empty Jars

To sterilize empty jars, place them right side up on
the rack in a boiling-water canner. Fill the canner and
jars with hot (not boiling) water to 1 inch above the tops
of the jars. Boil 10 minutes at altitudes of less than
1,000 feet. At higher elevations, boil 1 additional minute
for each additional 1,000 feet elevation. Remove and drain
hot sterilized jars one at a time as filled.

RECOMMENDED PROCESS TIMES FOR STRAWBERRY-RHUBARB
JELLY IN A BOILING-WATER CANNER
             

                 Process Times at Altitudes of               

Style                                                        

of       Jar          0-            1001-        6001-       

Pack     Size         1000 ft.      6000 ft.     8000 ft.    

Hot     Half-pints    5 min.        10  min.     15 min.     

        or pints


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