On Thu, 26 Apr 2012 11:27:49 -0500, Melba's Jammin'
> wrote:

>In article >,
> The Cook > wrote:
>
>> I started some orange marmalade a month or so ago that did not set. It
>> is sitting on the counter waiting for me to recook the stuff. One
>> batch did set. I made 51/2 pints of Rhubarb and blood orange. Looks
>> neat. My next project was rhubarb jelly. Got 7 1/2 pints of that.
>> Right now I have rhubarb and strawberries dripping for jelly.
>>
>> Can you guess that I am trying to use up my strawberries and rhubarb.
>> I also made the rhubarb cake from the recipe that Barb Schaller has
>> posted several time. This time I added strawberries. I was great.
>
>Sounds like you cook the rhubarb and strawberries together, Susan? What
>ratio do you use?

No, the fruit is not cooked before juicing. The recipe is from So
Easy to Preserve, page 205. Mine is a little soft but not too bad. I
will open one and try it as soon as I finish a couple of other ones.

BTW I made the rhubarb cake and also used strawberries, about half and
half. Very good.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)