"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Rhubarb jam, by Lorna Lillis, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 qts chopped rhubarb 3 C sugar 1 21 oz can cherry pie filling 1 3 oz pkg flavored gelatin
Combine rhubarb and sugar; allow to stand overnight. Transfer to saucepan and bring to a boil. Reduce heat, simmer 10 min. Add pie filling and return to a boil. Remove from heat, add gelatin and stir until dissolved. Spoon into jars or freezer containers.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.