Making Jams and Jellies
with liquid pectin
- 1-1/2 lbs red stalks of rhubarb
- 1-1/2 qts ripe strawberries
- 1/2 tsp butter or margarine to reduce foaming (optional)
- 6 cups sugar
- 6 oz liquid pectin
Yield: About 7 half-pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: 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 3-1/2 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 sterile jars, leaving 1/4-inch headspace.
For more information on how to sterilize jars see "Sterilization of Empty Jars".
Adjust lids and process as recommended in Table 1.
|Table 1. Recommended
process time for Strawberry-Rhubarb Jelly in a
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
||Half-pints or pints
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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