Rhubarb and Strawberry Jam

 

 

 

1 lb Rhubarb

1 lb Strawberries

¼ pint Water

3 ¼ lbs Sugar

½ bottle Certo

 

 

 

1.         Wash the rhubarb and cut up finely, do not peel.

 

2.         Crush the strawberries thoroughly.

 

3.         Place the fruit into a saucepan with the water, bring to a boil, stirring

continually.  Simmer covered for 15 minutes.

 

4.         Measure 2 pints of cooked fruit into a large saucepan making up the

quantity with water if necessary.

 

5.         Add the sugar, and heat slowly, stirring occasionally, until the sugar

has dissolved.

 

6.         Bring to a full rolling boil and boil rapidly for 2 minutes. 

 

7.         Remove from the heat and stir in the Certo.

 

8.         Stir and skim alternatively for 5 minutes to cool and prevent floating

fruit.

 

9.         Pot and cover in the usual way.