"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Rhubarb Jam Recipe

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This recipe for Rhubarb Jam, by , is from The Scherbarth Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Orchard
Added: Friday, January 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 cups rhubarb
1 - 20 oz. can crushed pineapple
5 cups sugar
1 - 6 oz. pkgs. strawberry jello

Directions:
Directions:
Cook rhubarb, sugar and pineaple until rhubarb is well cooked. Bring to a boil. Add strawberry jello, stir until dissolved. Pour into sterilized jars. Refrigerate if using immediately or freeze for future use.

Personal Notes:
Personal Notes:
This is one of our family favorites from my Mom, Elvira Lange.

 

 

 

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