| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts, Jams | 6 | Servings | ||
INGREDIENTS
| 1 | qt | Fresh strawberries |
| 1 | lb | Rhubarb |
| 1/4 | c | Water |
| 6 1/2 | c | Sugar |
| 1 | Pouch liquid pectin |
INSTRUCTIONS
Remove caps from strawberries. Crush berries, one layer at a time. Trim (do not peel) rhubarb. Thinly slice or chop stalks. Add water. Cover and simmer 2 minutes or until soft. Add to the prepared strawberries. Measure 3 1/2 cup of prepared fruit. If it measures slightly less, add water. Place measured fruit in a 6 or 8- quart saucepan. Measure sugar exactly and set aside. Open liquid pectin and set the pouch upright in a cup. 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 hot jars, leaving 1/4- inch space at top. With a damp cloth, wipe jar rims and threads clean. Immediately cover jars with hot 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 minutes. Remove jars from canner and let cool. Check seals and store in a cool, dry place. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 862
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.7mg
Potassium: 260.9mg
Carbohydrates: 222g
Fiber: 1.9g
Sugar: 218.3g
Protein: <1g