Canning and Preserving Recipes
Here are my recipes for Strawberry-Rhubarb and Rhubarb-Strawberry Jam. The former is sweeter, the latter is a little tart. The proportion of ingredients varies slightly, but the procedure is the same. You can play with the amount of rhubarb, strawberries, and sugar, but I don't recommend less than 5 1/2 cups of sugar. The amount of cooked rhubarb and crushed strawberries should always total 3 1/2 cups.
If you haven't made jam before, don't be afraid to try one of these recipes. It really isn't very difficult to do and as long as you get the quantities correct, the results are very good. A jar of home-made jam makes a nice gift!
For Both Recipes
For Strawberry-Rhubarb (quite sweet)
For Rhubarb-Strawberry (a little tart)
Fruit
Jam
Posted by CookinMom at Recipe Goldmine May 19, 2001.
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