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Strawberry-Rhubarb Preserves




Source of Recipe


Internet


List of Ingredients




5 c. chopped rhubarb
3 c. sugar

Stir rhubarb and sugar together and let stand in covered bowl or stainless steel
dutch oven overnight. Next day, bring the rhubarb and sugar to a boil and let simmer for 10 minutes.

Then add:

3-4 c. sliced strawberries
1 c. sugar mixed with 1/4 box dry pectin

Simmer until it's quite thick. Put into hot, sterilized jars (leaving 1/4" head space) and seal with hot lid.
Hot water bathe them for 15 minutes. This should yield about 8 half pints.
This recipe is good on fresh breads, ice cream, angel food cake or on pound cake!
This recipe can be altered to have more or less of each fruit and sweetened to your taste.


Recipe