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:

USDA Complete Guide to Home Canning, 2009 revision

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?

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