Michigan State University Extension
Preserving Food Safely - 01600893


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.                

            JELLY IN A BOILING-WATER CANNER                 

                 Process Times at Altitudes of              

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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