>From the Homestyle Recipes website... ~~~~~
Rhubarb-Strawberry Jam Rhubarb and strawberries are in season at the same time so spring is a good time to make this colorful jam. Ingredients 3/4 lb. rhubarb, thinly sliced 1 can (8 oz.) crushed pineapple, unsweetened 1 quart strawberries 6 1/2 cups (2 lbs. 14 oz.) sugar 1 pouch liquid pectin Melted paraffin Directions Put rhubarb in very large saucepan or Dutch oven. Drain pineapple juice into saucepan with rhubarb. Bring to a boil. Cover and simmer 2 minutes or until rhubarb is tender. Wash berries and remove caps. Crush berries 1 layer at a time. Combine with pineapple and rhubarb. Measure 3 1/2 cups into same saucepan. Add sugar and mix well. Over high heat, bring to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Immediately stir in pectin. Skim off foam with a metal spoon. Ladle jam into hot jars. Pour 1/4-inch hot paraffin over tops. Cover with lids. Store in cool, dry place. Comments Makes 6 cups jam ~~~~~~~~~~ Rhonda G in Missouri Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/ Owner of http://groups.yahoo.com/group/awesomeswapsandmore/?yguid=301586139 Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/?yguid=301586139 Owner of http://groups.yahoo.com/group/JustSwaps4USFriends/ All are looking for new members!!! ____________________________________________________________________________________ Don't let your dream ride pass you by. Make it a reality with Yahoo! Autos. http://autos.yahoo.com/index.html [Non-text portions of this message have been removed]
