Name: Strawberry Rhubarb Conserve
Ingredients: 4 c Rhubarb; 1/2-inch slices; 7 c Sugar; 4 c Strawberries

Our response to those in the world is not to envy or admire them in their rejection of God. It’s not even to condemn them by wagging a Pharisaic finger of self-righteousness. Jesus said He did not come the first time to condemn the world. He came that the world might be saved through Him. Likewise, our job is to have compassion on the world – no different than the way Jesus did when they tortured and mocked Him on the cross – to point people to forgiveness in Jesus Christ. Judgment is His job and as we just witnessed in Revelation 14, that’s exactly what He will do when He comes a second time.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		Jelly	1	Servings

INGREDIENTS

4	c	Rhubarb; 1/2-inch slices
7	c	Sugar
4	c	Strawberries

INSTRUCTIONS

From: [email protected] (Dan Eisenreich) (COLLECTION)
Date: 4 May 1994 02:46:47 GMT
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 occasional 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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