(function(){function place(){var root=document.currentScript&&document.currentScript.parentElement;if(!root)return;var card=root.querySelector('.wprm-recipe-snippet,.wprm-recipe-container');var nav=root.querySelector('.recipe-quick-nav');if(card&&nav&&card.nextElementSibling!==nav)root.insertBefore(card,nav);}if(document.readyState==='loading')document.addEventListener('DOMContentLoaded',place);else place();})(); Strawberry-rhubarb jelly — NCHFP Jam/Jelly/Spread canning recipe published by USDA / National Center for Home Food Preservation (United States). Boiling-water bath canner with rackLarge stainless or enamel preserving potCanning jars with two-piece lidsJar lifterCanning funnelHeadspace and bubble toolJelly or candy thermometer Ingredients1-1/2 lbs red stalks of rhubarb1-1/2 qts ripe…