Freezing:
Wash and remove caps.
Syrup pack: cover berries in container with cold 50p percent syrup, seal, freeze
Sugar pack: mix 3/4 cup sugar to 4 cups strawberries, stir and let stand 15 minutes. Pack, seal, freeze.
Strawberry-Rhubarb Jelly
1-1/2 lbs red stalks of rhubarb
1-1/2 quarts ripe Carter's strawberries
1/2 tsp butter or margarine to reduce foaming (optional)
6 cups sugar
6 oz liquid pectin
Yield: 7 half-pints
Wash and cut rhubarby into 1" pieces and blend or grind. Wash, stem, and crush strawberries one layer at a time in a suacepan. 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 boil over high heat, stirring constantly. Immediately stir in pectic. Bring to full rolling boil and boil hard one minute, stirring constantly. Remove from heat, quickly skim off foam, and fill sterile jars, leaving 1/4" headspace. Process 5 minutes in boiling water canner
