Rhubarb Marmalade
Strawberry & Rhubarb Jam

Rhubarb Marmalade

1 pound rhubarb, finely cut
thinly sliced rind of 1 lemon with inner white part removed
2 1/2 cups sugar
strained juice of the lemon

Combine 1 pound rhubarb, finely cut; thinly sliced rind of 1 lemon with
inner white part removed; and 2 1/2 cups sugar; let stand overnight. Add
strained juice of the lemon and cook until thick. Approx yield: 6 (6oz)
glasses.


Strawberry & Rhubarb Jam

1 quart whole strawberries, hulled
1 pound rhubarb cut into 1/2 inch lengths
1 cup water
4 cups sugar

Use 1 quart whole strawberries, hulled and 1 pound rhubarb cut into 1/2
inch lengths. Cook in 1 cup water (8-10 minutes); add 4 cups sugar and
boil rapidly until jam is thick and clear, stirring to prevent burning.
Pour into hot sterilized glasses and seal. Yield: 6 (6oz) glasses or 4
half pint jars.



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