Strawberry Rhubarb Jelly

The following recipe has been adapted from Penn State Cooperative Extension and makes just 7 half-pints of beautiful ruby red jelly.
Wash and cut 1½ pounds rhubarb into 1-inch pieces and process in a blender or food processor. Wash, stem, and crush 1½ quarts 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.
Put 3½ cups of juice into a large saucepan. Add ½ teaspoon butter (see note below) and 6 cups sugar, thoroughly mixing into juice. Bring to a boil over high heat, stirring constantly. Immediately stir in 6 ounces of liquid pectin. Bring to a full rolling boil and boil hard for one minute. Quickly skim off any foam and immediately place in sterile jars, leaving ¼-inch headspace. Wipe sealing edge of jars with a clean, damp paper towel. Adjust lids, and process jars in boiling water for 5 minutes. At altitudes between 1001 and 2000 feet, process for 10 minutes. At end of processing time, remove jars to cooling rack.

Note: small amount of butter helps to reduce foaming, but may be omitted if desired.

Makes 7 half-pints.

Other May  2005 Articles:
Home Food Preservation Appeal to do-it-Yourselfers
Hot Packing Improves Canning
Canning and Freezing for One, Two or a Few