Post by Kris on Apr 4, 2011 10:42:46 GMT -5
From The Complete Book of Home Preserving by Ann Seranne, 1955
Combine 3 cups sugar and 1 cup water, bring to a boil, and cook until the syrup reached the hard-crack stage, or until it becomes brittle when a drop is put in cold water.
Add 1 quart diced rhubarb and cook until the fruit is tender and clear and the syrup registers 224° F. on a candy thermometer.
Turn into hot jars and seal.
Combine 3 cups sugar and 1 cup water, bring to a boil, and cook until the syrup reached the hard-crack stage, or until it becomes brittle when a drop is put in cold water.
Add 1 quart diced rhubarb and cook until the fruit is tender and clear and the syrup registers 224° F. on a candy thermometer.
Turn into hot jars and seal.