Rhubarb-Raspberry Preserves

It really couldn’t be easier to make preserves. Just fruit and sugar. Enjoy.

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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!)

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