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Export 3 ingredients for grocery delivery
Step 1
Wash and clean fresh strawberries or thaw frozen strawberries.
Step 2
In a saucepan, bring rhubarb and 1-2 Tbsp water (just enough to cover the bottom of the pot) to a boil. Simmer for 6-8 minutes until rhubarb is soft and tender.
Step 3
Place strawberries in a 9x13 casserole dish or baking pan so they're easy to mash. Use a potato masher or fork to squish them to your desired size (they will be exactly as you mash them since they don't get cooked). I don't recommend using a blender or food processor as they get too liquidy.
Step 4
Add in the cooked rhubarb and mix well. Mash the combined mix a little more until nicely mixed.
Step 5
When finished, you should have 4 cups (1 L) of crushed fruit.
Step 6
In separate small bowl, mix sugar and pectin.
Step 7
Add pectin to fruit. Stir until pectin is completely dissolved, about 3 minutes.
Step 8
Pour into clean jars or plastic freezer containers leaving a ½ inch (1.2 cm) headspace to allow for expansion.
Step 9
Wipe rim with clean cloth and seal.
Step 10
Let stand for 30 minutes to set.
Step 11
Keep in fridge for 3 weeks or in freezer for 1 year or longer.
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