1 quart strawberries
1 1b. rhubarb
1/2 cup water
1 box powdered fruit pectin
4 1/2 cups sugar
Crush berries.
Measure 2 cups of the crushed berries and set aside.
Chop the rhubarb finely.
Mix water and pectin in a suacepan and bring to a boil.
Boil for 1 minute.
Add berries and mix well.
Add sugar and stir until sugar dissolves.
Put into containers and seal.
Let stand for 24 hours before freezing.
Comments