"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rhubarb Jam Recipe

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

Contributor:  
Contributor:  
Susie Hofland
Added: Thursday, March 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
7 cups rhubarb
1 large can of blueberry pie filling
4 cups sugar
6 oz raspberry jello

Directions:
Directions:
Mix and let set overnight. Next morning bring to boil and keep for 30 minutes. Add jello, mix well. Place into jars. Freeze or refrigerate.

Number Of Servings:
Number Of Servings:

 

 

 

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