"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

Easy Rhubarb Jam Recipe

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

Contributor:  
Contributor:  
Loree Salvo
Added: Sunday, June 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 c. Rhubarb cut up
1/2 c. water
4 c. sugar
1 can pie filling
2 - 3 oz. pkg jello, matching pie filling

Directions:
Directions:
Cook first three together until rhubarb is soft. Then add 1 can of pie filling, such as strawberry. Boil for 5 minutes. Take off heat add 2 - 3 oz pkg strawberry jello. Stir until disolved. Cool. Place in jelly jars and hot water bath lids to seal. Or put into containers and freeze. I've used raspberry and blueberry, all are good.

Personal Notes:
Personal Notes:
Emma's birthday is May 23, just in-time for fresh rhubarb. I make this and give them to parents of guests at her birthday party, along with home-made salsa.

 

 

 

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