about 2 pints preserves
- 4 cups C&H® Granulated Sugar
- 3 cups fresh rhubarb, sliced
- 2 cups fresh raspberries or strawberries
- 1 orange, juiced and rind grated
- 1/2 lemon, juiced and rind grated
In a large kettle, combine all ingredients. Bring to a boil, stirring constantly, until sugar dissolves. Boil briskly, stirring frequently, about 10 minutes until syrup jells (220°F on candy thermometer) or is as thick as desired when tested on cold saucer. Skim off foam.
Ladle into 2 hot sterilized pint jars to 1/8-inch from top. Place lids on jars; tighten screw bands. Place jars on rack in pot of simmering water, making sure jars are completely covered by water. Bring to rolling boil. Boil 10 minutes; cool. Carefully remove jars from water. Check for proper seal. If lid pushes down, but springs up, jar is improperly sealed; reprocess immediately.