STRAWBERRY-RHUBARB JELLY

By Tessie2


1½ pounds red stalks of rhubarb
1½ quarts ripe strawberries
½ teaspoon butter or margarine (optional to reduce foaming)
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 half-pint jars