"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rhubarb Jelly Recipe

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This recipe for Rhubarb Jelly, by , is from The Voss Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eldora Ryan
Added: Tuesday, June 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 c finally cut rhubarb
3 c sugar
1/2 c water
1 (3 oz) box of strawberry jello

Directions:
Directions:
Cook rhubarb in the water until done (mushy). Add sugar and cook for 3 minutes longer and then remove from heat. Add jello and stir until dissolved. Put into jars and cool. Refrigerate.

 

 

 

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