Strawberry Rhubarb Conserve

Title:
Strawberry Rhubarb Conserve

Yield:
1 Servings

Categories:
Jelly




Ingredients:





     4 c  Rhubarb; 1/2-inch slices


     7 c  Sugar


     4 c  Strawberries






 From: dan@clark.net (Dan Eisenreich) (COLLECTION)


 


 Date: 4 May 1994 02:46:47 GMT


 


 Wash and cut (about 2.5 pounds) unpeeled rhubarb into 1/2-inch pieces. Wash


 and hull 1 quart of berries. Measure 4 cups of each into a large kettle.


 Add sugar. Slowly bring to a boil, stirring only occasional When sugar


 dissolves, start stirring frequently to prevent sticking. Cook rapidly


 until thick. Remove from heat. Skim off any foam. Pour, boiling hot, into


 hot jars, leaving 1/4-inch head space. Seal. Process 15 minutes in boiling


 water bath. Yield: about 10 half-pints.


 


 REC.FOOD.RECIPES ARCHIVES


 


 /FRUIT


 


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