Show Jams Jellies Always Popular By Ora Fay W Oviatt Extension Agent Homemade jams and jellies are always something ape c i 1 al And you will be too if youre you're the one who's made them Even if youve you've never canned a thing in your life think serf serio about making a few jars of jam this year Therell There'll soon be abundant supplies of fresh fruits on the market r lies ries black berries raspberries strawberries cherries grapes grapes- all wonderful for jams and jel lies lles Heres Here's a recipe that combines two early spring rhubarb fruits and strawberries into a tar t a r t sweet jam that's unusual enough to draw comments from you y o u r family and friends It comes from the food laboratories of the theU theU U S Department of Agric u 1 tures ture's Agriculture Research Ser vice RHUBARB STRAWBERRY JAM 1 cup cooked stalked red rhu rhu- rhu rhubarb barb about 1 pound rhubarb and Vt IA cup water 2 cups crushed strawberries about 11 quart boxes cups sugar Ih bottle liquid pectin Wash rhubarb and slice thin or chop do not peel Add water covered and simmer until rhu barb is tender about 1 minute Sort and wash fully ripe straw berries Rem R e m o 0 v e stems an and d caps Crush Measure prepared arb a r b band and strawberries into a kett I 1 e eAdd eAdd Add the sugar and stir well Place on high heat and stirring constantly bring quickly to a full boil with bubbles over the entire surface Boll Boil hard for 1 minute stirring constantly Remove from heat add the t h e pectin and alternately skim and stir the jam for 5 minutes La die dle into hot containers and seal immediately Mak Makes s about 9 six ounce glas glasses ses of jam |