Presto Pressure Canner and cooker Operating Instructions And Recipes page 51

To make jelly:
In a large pot combine juice and pectin; stir well. Place on high heat and,
stirring constantly, bring quickly to a full rolling boil that cannot be stirred
down. Add sugar, continue stirring, and heat again to a full rolling boil. Boil
hard for 1 minute.
Remove from heat; skim off foam quickly. Immediately ladle hot jelly into hot
jars, leaving ¼-inch headspace. Remove air bubbles. Prepare jar rims. Adjust
two-piece lids. Process 250 ml and 500 ml jars for 5 minutes.
Yield, 250 ml jars: about 8
1 cup cooked red-stalked rhubarb
(about 1 pound rhubarb and
about ¼ cup water)
To prepare fruit:
Wash rhubarb and slice thin or chop; do not peel. Add water, cover, and simmer
until rhubarb is tender, about 1 minute. Sort and wash fully ripe strawberries;
remove stems and caps. Crush berries.
To make jam:
Measure prepared rhubarb and strawberries into a large pot. Add sugar and stir
well. Place on high heat and, stirring constantly, bring quickly to a full rolling
boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly.
Remove from heat and stir in pectin. Skim foam, if necessary.
Immediately ladle hot jam into hot jars, leaving ¼-inch headspace. Remove air
bubbles. Prepare jar rims. Adjust two-piece lids. Process 250 ml and 500 ml
jars for 5 minutes.
Yield, 250 ml jars: about 7 to 8
Grape Jelly and Rhubarb Strawberry Jam adapted from "How to Make Jellies, Jams, and Preserves
at Home," Home and Garden Bulletin No. 56. Extension Service, United States Department of
Agriculture. National Center for Home Preservation, June 2005.
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Rhubarb Strawberry Jam
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2½ cups crushed strawberries
6½ cups sugar
1 pouch liquid pectin
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