This Rhubarb Fruit Conserve Recipe combines the goodness of rhubarb with strawberries and pears to make a winning combination.
You can use fresh OR frozen rhubarb and fresh OR frozen strawberries for this rhubarb canning recipe.
If using frozen fruit, measure it while still frozen, and allow it to thaw slightly before adding it to the pan.
4 cups chopped fresh or frozen rhubarb (about 1/2" size pieces)
3 cups sliced fresh or frozen strawberries
3 cups cored, peeled and chopped fresh pears
1/3 cup lemon juice (bottled is fine)
6 cups granulated sugar
In a large pan (I use the "Dutch Oven" pan for making jam), combine the chopped rhubarb, sliced strawberries, chopped pears, and the lemon juice.
Slowly pour in the sugar, stirring constantly to prevent sticking and burning, and bring mixture to a full rolling boil to completely dissolve the sugar.
When mixture has boiled and sugar is dissolved, reduce the heat to medium-low, and allow mixture to simmer for about 40 minutes, or until mixture reaches a soft, jam-like consistency.
Ladle the mixture into sterilized jars to within 1/2" of the rim top, and wipe the rims as necessary with a clean cloth.
Attach lids, and fasten with rings tightened to fingertip-tight.
Process jars in a boiling water bath for 10 minutes, or as per the Canner Directions.
Remove the jars from the canner, and allow them to cool at room temperature until cooled (about 24 hours).
Label and date the jars and store in a dark and dry place.
Makes about 6 - 8 oz./250 ml size jars of rhubarb, strawberry and pear conserves.
Enjoy these yummy rhubarb conserves!
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