---------- Recipe via Meal-Master (tm) v8.02
       Title: Strawberry-Rhubarb Jelly
  Categories: Canning, Preserves, Jam/jelly
       Yield: 7 half-pints
   1 1/2 lb Red stalks of rhubarb
   1 1/2 qt Ripe strawberries
     1/2 ts Butter or margarine (opt.)
            -to reduce foaming
       6 c  Sugar
       6 oz Liquid pectin
   Yield: About 7 half-pints
   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 “Jars and Lids”.
   Adjust lids and process as recommended in Table 1.
   Table 1. Recommended process time for Strawberry-Rhubarb Jelly in a
   boiling-water canner.
   Style of Pack: Hot.  Jar Size: Half-pints or Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                          1,001 - 6,000 ft: 10 min.
                            Above 6,000 ft: 15 min.
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias