Gooseberry & Rhubarb Conserve

Gooseberry & Rhubarb Conserve

Gooseberry & Rhubarb Conserve
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Ingredients
  1. 3 lbs gooseberries
  2. 4 lbs sugar
  3. 2 lbs rhubarb
  4. 1/2 lb shelled walnuts
Instructions
  1. Wash gooseberries, remove heads and tails and place in layers in pan with half the sugar. Let stand an hour, then boil for 15 minutes and remove berries with a strainer. Wash and cut rhubarb into inch lengths and place it in a pan with balance of the sugar and let stand to draw out juice. Then boil for 10 minutes and lift out the rhubarb with a skimmer. Combine juices and boil down until reduced onehalf, add fruits and cook until thick; then add nuts, broken into small pieces, and boil for 5 minutes longer. When cool, fill hot, sterilized jars, adjust covers, and sterilise for 10 minutes, then seal.
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