"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Jam Recipe

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

Contributor:  
Contributor:  
Dorothy Rasmussan Warns
Added: Monday, June 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
5 C. diced rhubarb
4 C. sugar
1 3-oz. pk. red jello

Directions:
Directions:
In large heavy pot boil rhubarb and sugar in just enough water to cover. Bring to boil and boil for 10 minutes.
Stir in jello.
Pour into sterilized jars.
Seal with melted wax.

Number Of Servings:
Number Of Servings:
4 cups jam
Preparation Time:
Preparation Time:
45 minutes total time.
Personal Notes:
Personal Notes:
I like the strawberry-rhubarb the best.

 

 

 

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