"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 Sauvageau Family Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Sauvageau
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 c. rhubarb cut up
4 c. sugar
1 can apricot pie filling
Rind of 1 orange
1 - 3 oz. pkg orange jello

Directions:
Directions:
Mix rhubarb and sugar together in large pan. Let stand over night or at least 2 hours. Boil rhubarb mixture for 10 minutes or until rhubarb is tender. Add apricot filling and orange rind. Bring back to a boil, then add orange jello. Pour into jars and seal immediately. Apricot jello can be used instead of orange jello.

 

 

 

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