"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Rhubarb Jam, by Thea Smith, is from The Thea Smith Recipe Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Combine rhubarb and sugar and let set in refrigerator overnight. Add crushed pineapple and juice. Brink to boil over high heat and cook 10 minutes, stirring often. Remove from stove and add orange jello. Stir well. Place in jars and seal.
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