Strawberry and Rhubarb Preserves
I'm not so sure about this one.
The recipe starts out with rhubarb and sugar...
This is half of the sugar...I wanted to stop here...but it was my first try, and I am told you have to follow canning recipes exactly in order for them to be safe. So I continued...
This is all of the sugar. Um...what? Can this be right?
So I cooked it up like it said...and added:
Then it said to simmer it until thick, about 15 minutes. Well, I simmered it for about 40-45 minutes and it never got thick. It was thicker than when I started, but it never thickened. Now nowhere did it say to add gelatin. Not in the recipe, not in the preserves section it said to read first. So I don't know if I was supposed to add some or not. I got three jars of the preserves and a little bit in a third jar that is in the fridge. I didn't have time to check it this morning. I am hoping that it thickened up a bit overnight in the fridge. Otherwise, I guess it will be a "sauce" for the winter...maybe on oatmeal??? Come to think of it, that sounds delicious.
So, here is my question of the day...if you could have only ONE canning cookbook...what would it be?
Gonna go link up to the Carnival of Home Canning over at Laura William's Musings, and while I'm there, maybe I will learn something.