Ingredients
2
cups sugar
1/2
cup water
1
pound rhubarb, cut into 1-inch pieces (4 cups)
1
pint (2 cups) strawberries, cut in half
1/2
cup coarsely chopped walnuts
1/4
cup golden raisins
Preparation
Heat sugar and water to boiling in 3-quart saucepan, stirring constantly. Stir in rhubarb. Boil gently about 15 minutes, stirring frequently, until thickened. Stir in strawberries, walnuts and raisins. Heat to boiling; boil gently 5 minutes. Quickly skim off foam.
Immediately pour into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.
