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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Let jars, rims and lids stand in hot water until they are ready to be filled. | 2. Measure the Strawberries and Rhubarb into a 6-8qt saucepan. | 3. Stir pectin into fruit. | 4. Bring to a rolling boil. | 5. Using a blender wand or hand masher break up the rhubarb. | 6. Add sugar. | 7. Return to a full boil and boil 1 minute. | 8. (It will increase in size.). | 9. After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top. | 10. Put rims and seals on jar and tighten as much as possible. | 11. Invert jars for 5 minutes then turn upright. | 12. Let sit for 24 hours before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
strawberry	3	cups	crushed	145.92	35.0208	3.0552	1.368
rhubarb	2	cups	sliced	51.24	11.0776	2.1959999999999997	0.488
sugar	7	cups		5641.86	1411.172	0.0	0.0
liquid fruit pectin	1	box		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.