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Ingredients
- 1 c. cooked red-stalked rhubarb
- Â Â (abt 1 lb rhubarb and 1/4 c. water)
- 2Â 1/2 c. crushed strawberries
- Â Â (abt 1 1/2 one-qt boxes)
- 6Â 1/2 c. sugar
- 1/2 bot liquid pectin
Directions
- To prepare fruit. Wash rhubarb and slice thin or possibly chop; don't peel. Add in water, cover, and simmer till rhubarb is tender (about 1 minute).
- Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.
- To make jam. Measure prepared rhubarb and strawberries into a kettle. Add in sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly.
- Remove from heat and stir in pectin. Skim. Pour immediately into warm, sterile canning jars to 1/4-inch from top. Seal, and process 5 min in boiling water bath.
- This recipe yields 7 or possibly 8 half-pint jars.
- Yield: 7 or possibly 8 half-pints
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