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Ingredients
- 1 quart fresh strawberries
- 1 lb rhubarb
- 1/4 c. water
- 6Â 1/2 c. sugar
- 3 ounce liquid pectin
Directions
- Remove caps from strawberries. Crush berries, one layer at a time. Trim (don't peel) rhubarb. Thinly slice or possibly chop stalks. Add in water. Cover and simmer 2 min or possibly till soft. Add in to the prepared strawberries.
- Measure 3 1/2 c. of prepared fruit. If it measures slightly less, add in water. Place measured fruit in a 6- or possibly 8-qt saucepan. Measure sugar exactly and set aside. Open liquid pectin and set the pouch upright in a c.. Stir sugar into prepared fruit. The saucepan must be no more than one-third full to allow for a full rolling boil. Bring to a full rolling boil over high heat. Boil hard 1 minute, stirring constantly. Remove from heat. Stir in pectin at once. Quickly skim off foam with a large metal spoon.
- Immediately ladle into warm jars, leaving 1/4-inch space at top. With a damp cloth, wipe jar rims and threads clean. Cover jars with warm canning lids. Screw bands on firmly. Place jars in a boiling water bath, carefully setting jars on rack in canner of boiling water. Cover canner and return water to a boil; boil 5 min.
- Remove jars from canner and let cold. Check seals and store in a cold, dry place.
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