It really couldn’t be easier to make preserves. Just fruit and sugar. Enjoy.
12 cups of chopped rhubarb
3 cups of raspberries
4 cups of sugar
Heat to a boil over medium-low heat. Reduce Heat to low and simmer until it thickens and much of the rhubarb has begun to fall apart – about 30 minutes.
Put into hot, half-pint jars. Clean jar rims and put lids and rings in place. Process in a water bath canner for 5 minutes. Makes 12 half pints.
These are flavorful, tart preserves. Great on English muffins or toast, and my favorite on Dutch Baby Pancakes! (Watch for this recipe with our “The Indulgence of Sunday Brunch” Post next weekend!)
[…] the pancakes and flapjacks you’ll find here in the US. I like to serve mine with my homemade Rhubarb-Raspberry Preserves. The tartness of the rhubarb seems to set it off beautifully, but experiment with the flavors you […]
[…] of course, but neither of us needs much of that sort of thing – and I made Rhubarb-Raspberry Preserves, which we have shared with friends, but we have 8 huge plants, and that’s a heck of a lot of […]