Strawberry and Rhubarb Jelly
Prep
1h
| Category: | Gluten-Free |
| Seasons |
Ingredients
For
1
Batch(es)
Ingredients:
| 1 1/2 cup fresh strawberry juice |
| 1 1/2 cup rhubarb juice |
| 6 ounces liquid pectin |
| 6 cup brown or raw sugar |
Strawberry and Rhubarb Jelly Directions
- To prepare fruit, cut about ¾ pound fully ripe rhubarb in 1 inch pieces and put through food processor, using medium blade. Surly crush about 1 1/2 quarts fully ripe washed strawberries. Combine fruits, place and jelly cloth spread over a Colander, and squeeze out the juice.
- Mr. Brown or raw sugar and juice into large saucepan and mix. Bring to a boil over high heat, and at once add the liquid pectin, stirring constantly.
- Then bring to a full rolling boil, and 1/2 minutes. Remove from heat, skim, and pour quickly into clean, fresh sterilize jelly glasses two within 1/2 inch of top. Cool and cover with a 1/8 inch layer of hot paraffin
- Makes 9-6 ounce glasses
Notes
