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Strawberry & Rhubarb Conserve

dumplings, fruits, jams, jewish

1 quart rhubarb, unpeeled and cut into 1/2; inch pieces
1 quart strawberries
6 cup sugar

Mix all ingreds together. Cook mixture slowly until it is thick & clear. Pour into clean, hot jars. Seal. From The Complete American-Jewish Cookbook

Yield: 1 servings

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