Rhubarb-Strawberry Conserve

 

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

• 1 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.
• 2 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.