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(Blender Or Home Center Recipe)
2 thick stalks rhubarb, about
18-inches long
1 qt. strawberries, hulled and
2 Tbsp. lemon juice
1/4 tsp. salt
1 pkg. strawberry or cherry
5 1/2 c. sugar

Assemble food grinder with coarse disc. Grind rhubarb
and strawberries. Add lemon juice, salt and jello. Cook and
stir until boiling. Add sugar, stirring constantly. Boil 1
minute. Turn off heat source. Stir and skim 5 minutes. Ladle
into hot canning jars, leaving 1/2-inch headspace. Seal and
process in simmering water bath 10 minutes. Makes 6 pints.

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