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Rhubarb Jam Recipe

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

Contributor:  
Contributor:  
Ron & Kay Kelch (Stasia Kinsella Kelch)
Added: Wednesday, May 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 cups of Rhubarb, firmly packed; 3 cups of Sugar.
Stir and let stand overnight. In the morning stir well and place on stove until a rolling boil starts. Then boil for 5 minutes. Take from the fire and add one package of jello. (strawberry or raspberry) and put in jar. Jam may be eatin immediately or kept indefinitely.

Directions:
Directions:
Please see above.

 

 

 

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