"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 Jam Recipe

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

Contributor:  
Contributor:  
Carolyn Wagner
Added: Tuesday, June 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 cups finely cut rhubarb
1 3 ounce package of gelatin (strawberry or raspberry)
4 cups granulated sugar

Directions:
Directions:
Mix rhubarb and sugar together and let stand overnight. In the morning bring this to a boil and boil for 5 minutes. Then stir in the gelatin, stir until the gelatin is completely dissolved. Pour into hot jars and seal.

 

 

 

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