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Ingredients
- 4 c. prepared fruit (about 1 qt. fully ripe strawberries, 1 1/2 lb. fully ripe rhubarb and 1/2 c. water)
- 1 box Sure-Jell fruit pectin
- 1/2 tsp. margarine or butter
Method
- Stem and thoroughly crush strawberries, one layer at a time. Measure 2 1/4 cups into 6 or 8-quart saucepot.
- Finely chop rhubarb; do not peel.
- Place in 2-quart saucepan; add 1/2 cup of water.
- Bring to a boil.
- Reduce heat; cover and simmer 2 minutes or until rhubarb is soft.
- Measure 1 3/4 cups; add to saucepot. Prepare jars.
- Keep jars and lids hot until ready to fill. Measure sugar into separate bowl.
- Stir pectin into fruit in saucepot.
- Add margarine.
- Place over heat; bring to a full rolling boil, stirring constantly.
- Immediately stir in all sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly.
- Remove from heat; skim off foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8-inch of tops.
- Wipe jar rims and threads.
- Cover with two-piece lids. Screw bands tightly.
- Invert jars for 5 minutes, then turn upright.
- After jars cool, check seals.
