Strawberry-Rhubarb Jelly

• 1-1/2 lbs red stalks of rhubarb
• 1-1/2 qts ripe strawberries
• 1/2 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 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. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Strawberry-Rhubarb Jelly in a boiling-water canner
Style of Pack	Jar Size	Process Time at Altitudes of
		0-1,000 ft	1,001-6,000 ft	Above 6,000 ft
Hot	Half-pints or Pints	5 min	10 min	15 min