Ingredients
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4 c. prepared fruit (about 1 qt. fully ripe strawberries, 1 1/2 lb. fully ripe rhubarb and 1/2 c. water)
1 box Sure-Jell fruit pectin
1/2 tsp. margarine or butter
Preparation
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Stem and thoroughly crush strawberries, one layer at a time. Measure 2 1/4 cups into 6 or 8-quart saucepot.
Finely chop rhubarb; do not peel.
Place in 2-quart saucepan; add 1/2 cup of water.
Bring to a boil.
Reduce heat; cover and simmer 2 minutes or until rhubarb is soft.
Measure 1 3/4 cups; add to saucepot. Prepare jars.
Keep jars and lids hot until ready to fill. Measure sugar into separate bowl.
Stir pectin into fruit in saucepot.
Add margarine.
Place over heat; bring to a full rolling boil, stirring constantly.
Immediately stir in all sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly.
Remove from heat; skim off foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8-inch of tops.
Wipe jar rims and threads.
Cover with two-piece lids. Screw bands tightly.
Invert jars for 5 minutes, then turn upright.
After jars cool, check seals.
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