Strawberry Rhubarb Jelly

If you've never experienced the tart taste of rhubarb, this jelly is the perfect recipe for you.

All the mason jar recipes included in the canning recipe resource, including strawberry rhubarb jelly are adapted from the USDA Complete Guide to Home Canning.

Adapted from the USDA*

1-1/2 lbs red stalks of rhubarb

1-1/2 quarts ripe strawberries

1/2 tsp butter or margarine

6 cups sugar

6 oz. liquid pectin

Yield: About 7 half-pints

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.  Using a wide mouthed funnel, fill sterile jars, leaving 1/4 inch headspace.  Adjust lids and process.More
 

More Info:

Canning Guide Boiling Water Bath Method
Basic Canning Supplies: What You Need to Succeed
Canning Recipes-Home Canning Recipes