Return to Recipe Index
|
4-1/2 cups prepared fruit (about 2-1/2 lb. fully ripe rhubarb) 1 cup water 6-1/2 cups sugar 1 box Fruit Pectin (such as Sure-Jell) 1/2 tsp. butter or margarine Few drops red food coloring (optional) |
|
Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let jars and lids stand in hot water until ready to fill. Drain well before filling.
Chop rhubarb finely; do not peel. Place in 4-qt. saucepan; add 1 cup water. Bring to boil on high heat. Reduce heat; to medium and simmer 2 minutes or until rhubarb is soft. Measure exactly 4-1/2 cups into 6- or 8-quart saucepot. Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Stir in food coloring.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright.
After jars are cool, check seals.
|
Return to Preserved Foods