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Rhubarb Jam Recipe

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

Contributor:  
Contributor:  
Grandma Peternell
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 c. rhubarb, cut up
5 c. sugar (Grandma says to use 2 1/2 - 3 c.)
1 small box raspberry or strawberry gelatin mix

Directions:
Directions:
Let rhubarb and sugar set, mixed together about 2 hours or until it draws juice. Then put on stove and boil 10 minutes. Add gelatin and boil 1 minute more. Stir well. Skim. Pour into glass jars and seal.

 

 

 

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