Strawberry And Rhubarb Conserve

• 5 cups granulated sugar
• 2 1/4 pounds strawberries, hulled, quartered
• 8 oz chopped rhubarb
• 1/3 cup lemon juice
• 1/4 cup liquid pectin

1. Preheat the oven to 300u0b0F. Spread the sugar in a baking dish. Cook in oven for about 10 mins, stirring occasionally. This helps to dissolve the sugar quickly, giving a clear conserve.
2. Meanwhile, mix strawberries, rhubarb and lemon juice in a large saucepan on low heat. Cook for about 5 mins, stirring occasionally, or until the fruit is soft. Add pectin and warmed sugar, stir until dissolved.
3. Bring to a boil on high heat. Boil vigorously, uncovered, for about 5 mins, stirring occasionally or until mixture jells. When mixture falls heavily from spoon, test if conserve is ready. Remove pan from heat, place a spoonful of conserve onto a cold saucer, place in the freezer for a minute. Push the mixture with a finger; if it wrinkles, it is ready. Skim any scum from the surface of the conserve.
4. Pour into hot sterilized jars and seal immediately. Store in a cool dry place. Once opened, store in the refrigerator.

sugar, strawberries, rhubarb, lemon juice, liquid pectin

Taken from recipes-plus.com/api/v2.0/recipes/22410 (may not work)