RHUBARB-STRAWBERRY CONSERVE

Rhubarb-Strawberry Conserve image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 4

Number Of Ingredients 6

2 cups sugar
1/2 cup water
1 pound rhubarb, cut into 1-inch pieces (4 cups)
1 pint (2 cups) strawberries, cut in half
1/2 cup coarsely chopped walnuts
1/4 cup golden raisins

Steps:

Heat sugar and water to boiling in 3-quart saucepan, stirring constantly. Stir in rhubarb. Boil gently about 15 minutes, stirring frequently, until thickened. Stir in strawberries, walnuts and raisins. Heat to boiling; boil gently 5 minutes. Quickly skim off foam.
Immediately pour into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.

Nutrition Facts : Calories 35, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg