Strawberry Rhubarb Preserves
For those clueless victims and their ilk who claim that the government doesn’t produce anything worth a darn, I present the following:
It’s an excellent reference which I used for my second attempt at home canning: rhubarb strawberry jam. I followed a recipe from this site (the one with 2 lbs each of rhubarb and strawberries along with six cups of sugar). Yield was 9 pints. It’s a little runny…next time I’ll try a recipe with pectin. (Which I didn’t have to use for my blackberry preserves. I have much to learn.)
The rhubarb came from the monster rhubarb plant in our garden. (Photo below.) She’s a beauty, eh?