"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Rhubarb Jam Recipe

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

Contributor:  
Contributor:  
Barbie Sawyer
Added: Saturday, March 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 c. diced fresh or frozen rhubarb
4 c. sugar
1 pkg. (3 oz.) strawberry gelatin
1 c. well drained pineapple

Directions:
Directions:
In a large saucepan combine rhubarb and sugar. and pineapple. Let stand for 30 minutes.
Bring to a boil cooking slowly for 12 minutes stirring constantly. Remove from heat. Stir in gelatin until dissolved. Transfer to jars. Cool. Can be kept in fridge for up to 3 weeks or you can freeze.

Personal Notes:
Personal Notes:
Really good and easy to make. You can also make orange. Just exchange 1/4 c. water for pineapple Use orange gelatin and reduce sugar to 3 cups.

 

 

 

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