Strawberry Rhubarb Jelly

Strawberry Rhubarb Jelly can taste like you are eating a slice of pie.

It's a nice topping for pancakes, waffles, french toast and warm from the oven bread.



If you're looking for rhubarb recipes, give this one a try!

• 1 1/2 pounds red rhubarb stalks

• 1 1/2 quarts ripe strawberries
• 1/2 teaspoon butter or margarine (optional to reduce foaming)
• 6 cups sugar
• 6 ounces liquid pectin

What you do:

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 hot, sterile jars, leaving 1/4 inch head space.

Wipe jar rims and adjust lids. Process for 5 minutes in boiling water bath.

Yield: About 7 half-pint jars.

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