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Categories:Viewed: 20 - Published at: 5 years ago
Ingredients
- 4 1/2 c. prepared fruit (1 qt. ripe strawberries and 1 lb. rhubarb)
- 2 3/4 c. sugar
- 1/2 tsp. butter
- 1 box Sure-Jell for lower sugar fruit pectin
Method
- Clean jars.
- Keep lids hot until ready to use.
- Thoroughly crush cleaned berries, one cup at a time.
- Measure 2 cups berries into 6-quart saucepot.
- Chop rhubarb finely.
- Measure 2 1/2 cups into saucepot.
- Measure sugar into separate bowl.
- Mix 1/4 cup sugar from measured amount and fruit pectin in small bowl.
- Stir fruit pectin mixture into fruit in saucepot.
- Add butter.
- Bring mixture to full, rolling boil on high heat, stirring constantly. Quickly stir in remaining sugar.
- Return to full, rolling boil and boil exactly 1 minute, stirring constantly.
- Remove from heat. Skim off any foam with metal spoon.
