Categories: conserves, jams, jelly, preserves

Ingredients

• 2 thick stalks rhubarb, about 18 inches long
• 1 quart strawberries, hulled and washed
• 2 Tbsp. lemon juice
• 1/4 tsp. salt
• 1 pkg. (1 3/4 oz.) powdered fruit pectin
• 5 1/2 cups sugar

Directions

1. Assemble Food grinder with Coarse Disc. Grind rhubarb and strawberries. Add lemon juice, salt and pectin. Cook and stir until boiling. Add sugar. Stirring constantly, boil 1 minute. Turn off heat source. Stir and skim 5 minutes. Ladle into hot canning jars, leaving 1/2-inch headspace. Seal and process in simmering water bath 10 minutes.

2. makes 6 pints

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