Equipment
Large pot (15- 19 Liters or16–20 quart)
Water bath canner
Food processer or Blender
Food mill or jelly strainer
Large spoon or ladle
Canning funnel
Jar lifter
Lid lifter
Half-pint canning jars with lids and rings
Fine sieve or cheesecloth
Dishwasher or boiling water for jar sterilization
Ingredients
Rhubarb (red stalks only)
680 g / 1½ lb
Ripe strawberries
1.4 L / 1½ quarts
Granulated sugar
1.2 kg / 6 cups
Liquid fruit pectin
180 ml / 6 oz
Butter or margarine (optional, reduces foam)
2.5 ml / ½ teaspoon
Preparation
Prepare fruit
Wash and chop rhubarb into 2.5 cm / 1" pieces. Blend or grind.
Wash, hull, and crush strawberries.
Extract juice
Combine fruits in a jelly bag or double cheesecloth.
Gently squeeze to extract juice.
Measure juice
Measure 840 ml / 3½ cups juice into saucepan.
Add sugar and butter
Stir in sugar and optional butter.
Boil
Bring to a full rolling boil over high heat, stirring constantly.
Add pectin
Stir in liquid pectin. Return to rolling boil and boil 1 minute.
Fill jars
Remove from heat. Skim foam. Fill jars leaving 6 mm / ¼ inch headspace.
Process
Water bath process 5 minutes. Cool and check seals.
A bright, tangy jelly combining sweet berries with tart rhubarb