In a large pot on high heat, bring water to boil. Reduce heat to low, add rhubarb and cover with lid. Simmer for 30 minutes, then drain. Add strawberries, vinegar, and sugar to rhubarb and increase heat to high to bring to a boil. Continue to boil for about 25 minutes, stirring continually until jam thickens. Remove from heat and pass through a food mill. Let cool, then store in a sealed container in the refrigerator.
Yield: 7 cups
(Note: This recipe can be doubled for preserves.)
Reprinted with permission from © Dolly and Annie Watts, Where People Feast: An Indigenous People's Cookbook, printed by Arsenal Pulp Press click for book review.
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