| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Jelly |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Rhubarb; 1/2-inch slices |
| 7 |
c |
Sugar |
| 4 |
c |
Strawberries |
INSTRUCTIONS
From: dan@clark.net (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.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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