Strawberry Rhubarb Conserve

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Strawberry Rhubarb Conserve"

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Try this Strawberry Rhubarb Conserve recipe, or contribute your own. "Strawberry" and "Jelly & jam" are two tags used to describe Strawberry Rhubarb Conserve.

"We really loved this jam!!! It turned out well, will definitely make again!!!!"

- MayB1

Ingredients

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4 c Strawberries
4 c Rhubarb; 1/2-inch slices
7 c Sugar

Original recipe makes 1 Servings

Servings  

Preparation

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 From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Calories Per Serving: 16541 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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We really loved this jam!!! It turned out well, will definitely make again!!!!
MayB1 1 year ago
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