Strawberry-rhubarb preserves

By jobustitch

From my Grandmother: Marian Harris

"My mother taught me when making preserves to use equal parts, by weight, of prepared fruit and sugar. It works for all kinds fo fruit: peaches, pears, berries, etc. Of course you should make certain that part of your pepared fruit is slightly underripe. Then you can be sure there is enough pectin for preserves to jell."

Ingredients

• 2 pounds washed and hulled strawberries
• 2 pounds washed and trimmed rhubarb, cut into 1 inch pieces
• 4 pounds of sugar

Preparation

Step 1

Place all ingredients in a large, heavy kettle; let stand at room temperature for about 1 hour.

Cook over fairly high heat, stirring constantly to prevent sticking.

Skim froth from preserves, then pour into hot sterlized jars. Seal with a wthin layer of melted paraffin. Label and store in a cool, dry, dark place.