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Recipe: Strawberry Rhubarb Conserve

Preserving - Jams, Jellies
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STRAWBERRY RHUBARB CONSERVE

4 cups rhubarb, sliced 1/2-inch
7 cups sugar
4 cups strawberries

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 occasionally. 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.
MsgID: 203717
Shared by: Linda Lou,WA
In reply to: ISO: rhubarb and strawberry compote
Board: Canning and Preserving at Recipelink.com
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