- 1½ pounds red stalks of rhubarb
- 1½ quarts ripe strawberries
- ½ teaspoon butter
- 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 ½-pint jars.