Rhubarb/strawberry jelly

6 Servings

Ingredients

Quantity Ingredient
1 quart Of rhubarb, cut very fine
2 quarts Ripe strawberries
6 cups Sugar
6 ounces Pectin

Directions

Rhubarb/Strawberry Jelly

Crush strawberries, add to rhubarb and bring to a boil. Strain juice through a jelly bag. Use 3-½ cups juice. Combine with sugar and bring to a boil for one minute. Remove from heat and skim. Pour into jelly glasses and pour on a ⅛-inch layer of paraffin. Yields 6 to 7 half-pints. ********************** Recipe from, "Cooking Alaskan", page 471

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