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Foodgeek: |
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Servings: |
8 jars |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 pint fully ripe strawberries
1 lb. rhubarb
4 cups sugar
3/4 cup water
1 box powdered fruit pectin
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Directions:
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Stem and thoroughly wash strawberries. Crush, 1 layer at a time, about 1 pint strawberries. Measure 1 cup into large bowl or pan. Cut about 1 pound rhubarb into 2-inch pieces and grind or finely chop. Measure 1 cup; add to strawberries. Thoroughly mix sugar into fruit; let stand 10 minutes. Mix water and fruit pectin in small saucepan. Bring to a full boil and boil 1 minute, stirring constantly. Stir in fruit. Continue stirring 3 minutes. (A few sugar crystals will remain.) Ladle quickly into scalded containers, filling to within 1/2 inch of tops. Cover at once with tight lids.
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