"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Strawberry-Rhubarb Jam Recipe

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This recipe for Strawberry-Rhubarb Jam, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Tuesday, December 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 c. strawberries, washed, stemmed and crushed
2 c. chopped rhubarb
1/4 c. lemon juice
1 pkg. powdered pectin
5-1/2 c. sugar

Directions:
Directions:
In a large saucepan, combine first 4 ingredients. Bring to a rolling boil over high heat. Add sugar and return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat; skim foam if necessary. Pour into sterilized jars. Seal with paraffin wax or lid and band and process in hot water bath.

 

 

 

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