STRAWBERRY AND RHUBARB CONSERVE
Instructions:
- 2 qt. strawberries
- 1-1/2 qt. rhubarb
- 1-1/2 c. hot water
- 3 lb. sugar
- Prepare the strawberries as for canning.
- Cut the rhubarb, which should be very tender, into cubes without removing the skin.
- Add the water to the sugar, and bring to a rapid boil in a preserving kettle.
- Put the rhubarb and strawberries into this sirup, and cook for at least 15 minutes.
- Pour into hot sterilized glasses, and when cool seal in the usual way.
- Label and store.