---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Strawberry-Rhubarb Jelly
 Categories: Canning, Preserves, Jam/jelly
      Yield: 7 half-pints
 
  1 1/2 lb Red stalks of rhubarb
  1 1/2 qt Ripe strawberries
    1/2 ts Butter or margarine (opt.)
           -to reduce foaming
      6 c  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. For more information on how to
  sterilize jars see "Jars and Lids".
  
  Adjust lids and process as recommended in Table 1.
  
  Table 1. Recommended process time for Strawberry-Rhubarb Jelly in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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