1Prepare 6 8-ounce jelly jars by sterilizing in boiling water or running them through the rinse cycle in the dishwasher; keep hot. Fill a boiling water bath canner half full of hot water and bring to a simmer; cover and keep hot.
2Place water and rhubarb in a saucepan and bring to a boil. Reduce heat and cover. Cook over low heat until rhubarb is tender. Remove from heat.
3Wash and stem strawberries. Crush well with a potato masher or food processor. Measure out 2 1/4 cups of prepared strawberries and place in a non-reactive pan. Measure 1 3/4 cups prepared rhubarb and add to the strawberries and mix well.
4Stir the pectin into the strawberry mixture and bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and return mixture to a full rolling boil and boil 1 minute. Remove from heat and skim off any foam that has formed on the top of the jam.
5Ladle the hot jam into the hot jars leaving 1/4-inch of head space. Clean the rims of the jars and add lids prepared according to the manufacturer’s directions. Place screw bands on finger tight. Place the jars of jelly in the rack in the boiling water bath canner, making sure that the water is at least 1-inch over the tops of the jars. Cover the canner and bring to a boil, process for 10 minutes. Remove the canner from the burner and remove the lid; keep the jars in the canner for an additional 5 minutes then remove them to a cooling rack or towel. Allow the jars to cool completely and check for seals. Label and store. (If a jar fails to seal, refrigerate and use within one month.)
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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