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LOCATION: Recipes >> Preserving >> Straw Rhub Conserve

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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.

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