Michigan State University Extension
Preserving Food Safely - 01600893
10/13/97
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