Strawberry Rhubarb Jelly

My mom used to make this recipe as a jam, and I loved it. Here it is in jelly form. Like eating a slice of pie. Delicious on pancakes and just about anything else!

• 1½ pounds red rhubarb stalks
• 1½ quarts ripe strawberries
• ½ teaspoon butter or margarine (optional to reduce foaming)
• 6 cups sugar
• 6 ounces liquid pectin

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 3½ 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 hot, sterile jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in boiling water bath.

Yield: About 7 half-pint jars

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