Ross Corners Baptist Church

STRAWBERRY RHUBARB PRESERVES

Title STRAWBERRY RHUBARB PRESERVES
Category This & That
Author Cathy Aspling
Ingredients
  • 4 c. sliced strawberries
  • 4 c. diced unpleeled rhubarb
  • 3 c. sugar
  • 3 T. lemon juice
  • 1/2 bottle liquid pectin
Directions Combine strawberries and their juices and rhubarb with sugar and let stand overnight. Heat mixture and simmer over medium heat about 10 minutes or until rhubarb is tender. Add lemon juice and pectin and bring to boiling. Boil and stir for 1 minute. Remove from heat and skim. Ladle intosterilized jars leaving 1/4" head space and seal. Process for 15 minutes in boiling water bath.

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