Strawberry rhubarb conserve

Yield: 1 Servings

Measure Ingredient
4 cups Rhubarb; 1/2-inch slices
7 cups Sugar
4 cups Strawberries

From: dan@... (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT

Wash and cut (about 2½ pounds) unpeeled rhubarb into ½-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 ¼-inch head space. Seal. Process 15 minutes in boiling water bath. Yield: about 10 half-pints.



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