strawberry & rhubarb jam
 
1 quart  whole strawberries, hulled
1 lb.  rhubarb cut into 1/2 inch lengths
1 cup  water
4 cup  sugar
 
use 1 quart whole strawberries, hulled and 1 pound rhubarb cut into 1/2 
inch lengths. cook in 1 cup water (8-10 minutes); add 4 cups sugar and 
boil rapidly until jam is thick and clear, stirring to prevent burning. 
pour into hot sterilized glasses and seal. yield: 6 (6oz) glasses or 4 
half pint jars. 
 
 
 
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(ID: 73592) Mirror: rec.food.recipes: Mon, Aug 15, 2005


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