• 1 1/2 pounds gooseberries
  • 1 pound rhubarb
  • 4 cups sugar
  • 3/4 cup nut meats


Wash the gooseberries, removing both stems and tails. Cut rhubarb in small pieces. Mix the fruits. Add the sugar and boil until thick. Add the nut meats when cooking is complete. Pour into sterilized Kerr jars and seal while hot.

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Submitted 6/13/05.
Source: Kerr Home Canning Book
Submitted By: Linda Wilson
Goosebery And Rhubarb Conserve