Ready in 1h
Try this Strawberry Rhubarb Conserve recipe, or contribute your own.
"We really loved this jam!!! It turned out well, will definitely make again!!!!"
From: firstname.lastname@example.org (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.