The acid qualities of rhubarb will replace those of other fruits in making all fruit jellies. To use add two cups of stewed rhubarb to three pints of strawberries, raspberries or cherries. Cook slowly until the fruit is soft. Strain through a fine strainer and then measure. Allow seven-eighths of a cup of sugar to each cup of fruit juice. Place the juice in a preserving kettle and bring to a boil. Cook for five minutes and then add the sugar, and stir until dissolved. Boil for ten minutes and then pour into sterilized glasses. When cold cover with melted paraffin. Seal in the usual manner. This makes a perfectly firm jelly.
makes a perfectly firm jelly