Strawberry-And-Rhubarb Conserve

Strawberry-And-Rhubarb Conserve

Ingredients:
2 qt. strawberries
1-1/2 qt. rhubarb
1-1/2 c. hot water
3 lb. sugar

Directions:
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.
63. PINEAPPLE-AND-APRICOT CONSERVE.--No more delicious conserve can be
made than pineapple-and-apricot conserve. The tartness of the apricots
gives a flavor that is pleasing to most persons.
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PINEAPPLE-AND-APRICOT CONSERVE