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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rhubarb Strawberry Conserve (topping or jam) Recipe

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This recipe for Rhubarb Strawberry Conserve (topping or jam) is from Miss Lin's Journey of Life by Linda Gay Loerzel, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups sugar

1/2 cup water

1 pound rhubarb, cut into 1 inch pieces (4 cups)

1 pint (2 cups) strawberries, cut in half

1/2 cup coarsely chopped walnuts (I like pecans or leave out)

1/4 cup golden raisins
Directions:
Directions:
Heat sugar and water to boiling in 3 quart saucepan, stirring constantly. Stir in rhubarb. Boil gently about 15 mins. stirring frequently, until thickened. Stir in strawberries, nuts, raisins. Het to boiling; boil gently 5 mins. Quickly skim off foam

Immediately pour into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
total 1 hour 50 mins.

 

 

 

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