"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rhubarb and Pineapple Jam Recipe

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

Contributor:  
Contributor:  
Judy Davenport Olson 1943
Added: Monday, August 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 cups rhubarb cut up
5 cups Sugar
1 can crushed peneapple 20 oz

Directions:
Directions:
Cook together for 20 minutes Remove from
heat. Add 1 large or 2 small strawberry jello.
Pour into several containers and refrigerate. Store
in the refrigerator.

Personal Notes:
Personal Notes:
This Jam receipe was given to Judy by Aunt Marcella Wheeler in 1995. Every spring Judy would
make some and share a jar with her.

 

 

 

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