Strawberry Rhubarb Jam

 

 

12 cups Rhubarb
8 cups Strawberries
6 cups Sugar
1 Pack Sure Jell Instant Pectin

Cook rhubarb, strawberries and sugar until rhubarb is tender. Mash with potato masher. Remove from heat. Slowly add container of instant pectin, stirring constantly.

 
Fill pint jars 1/2 inch from top. Wipe rim with damp cloth. Put lid and metal band on and process in water bath canner for 15 minutes.

**Makes 8 Pints**

 

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Sweet Cucumber Relish

 

 

4 cups finely chopped or course ground cucumber ( seeded ) 
2 cups finely chopped or course ground green peppers (seeded) - can also use banana peppers
2 cups finely chopped or course ground carrots 
8 stalks of celery finely chopped or course ground 
3 large onions 
1/4 cup canning salt 
2 cups white vinegar 
3 1/2 cups sugar 

Finely chop or course grind all you vegetables with a cheese cloth squeeze as much liquid from the vegetables as you can in a kettle add vegetables , vinegar , salt and sugar. Bring to a boil, let simmer for 15 minutes. Fill pint jars 1/2 from top. Using the handle of a wood spoon remove the air pockets.Wipe rim of jar clean with a damp cloth or paper towel. Place flat lid on top of jar. Place the twist cap on jar, tighten by hand. Process in a water bath canner for 15 min. 

**Makes about 5 pints**

 

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Homesteading and Gardening is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.