Strawberry/Rhubarb Preserves

By dkosik

Ingredients

• 2 lb. cut-up rhubarb
• 1 pint fresh, ripe strawberries, sliced or mashed
• 11 oz. bottle Karo syrup, light
• 1 can (med. size) crushed pineapple
• 6 c. sugar

Preparation

Step 1

Stir often; boil 40 minutes. Makes 11 jelly glasses. Seal or cool and freeze or refrigerate.