In article >,
The Cook > wrote:

> 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.

Okay, I just looked at the recipe. Wow! Does it take forever and two
days to drip through? Do you grind or blend it? Seems like blending it
would render it thick mush that wouldn't drain. IMWTK.
--
Barb,
http://web.me.com/barbschaller September 5, 2011