Strawberry Rhubarb Pie
(This came from my mom who got it from who-knows-where)
Pie Crust: (makes 1 double crust pie)
1 ½ cup flour
2/3 cup shortening
1 tsp salt
1/4 cup ice water
Mix dry
ingredients. Cut in shortening with
fingers. Stir in water with fork until
all of mixture is moistened and dough holds together in a ball. Roll out and place in dish.
Filling:
Mix and place in pie crust:
1 cup sliced strawberries
3 cups rhubarb
Mix together and pour over strawberries and rhubarb:
1 ¼ cups sugar
1/8 teaspoon salt
1/3 cup flour
3 oz. sugar free strawberry Jello
Put a few slices of butter on top
Cover with top pie crust (I put a couple of little chicken scratch slits in the top).
Bake at 375 degrees for 40 minutes.
Strawberry-Rhubarb Jam
(From the "Ball Blue Book: Guide to Home Canning, Freezing, and Dehydration")
4 cups crushed strawberries
2 cups chopped rhubarb (about 4 stalks)
1/4 cup lemon juice
1 package powdered pectin
5 1/2 cups sugar
Combine strawberries, rhubarb, lemon juice and pectin in a large saucepot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Yield: about 6 half-pints.
*My sister, who knows alot about canning, says that if you are bottling something with enough acidity in it, you can skip the water bath and just turn the jars upside down. I don't know how to test for the level of acidity but she did say that jam has enough. So, instead of doing the boiling-water canner for this, instead, I turn the jars upside down for 10 minutes. Then flip back to right side up. As they cool they will seal on their own.
Strawberry-Rhubarb Jam
(From the "Ball Blue Book: Guide to Home Canning, Freezing, and Dehydration")
4 cups crushed strawberries
2 cups chopped rhubarb (about 4 stalks)
1/4 cup lemon juice
1 package powdered pectin
5 1/2 cups sugar
Combine strawberries, rhubarb, lemon juice and pectin in a large saucepot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Yield: about 6 half-pints.
*My sister, who knows alot about canning, says that if you are bottling something with enough acidity in it, you can skip the water bath and just turn the jars upside down. I don't know how to test for the level of acidity but she did say that jam has enough. So, instead of doing the boiling-water canner for this, instead, I turn the jars upside down for 10 minutes. Then flip back to right side up. As they cool they will seal on their own.
