"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

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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