"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Rhubard Jelly Recipe

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This recipe for Rhubard Jelly, by , is from Esther's Edibles, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Diane McIntyre

Category:
Category:

Ingredients:  
Ingredients:  
5 c. sugar
5 c. chopped rhubarb
1 can crushed pineapple
1 large raspberry jello

Directions:
Directions:
Combine sugar, rhubard and pineapple in a suacepan.
Boil for 20 minutes once mixture comes to a boil.
Turn off heat/burner.
Add jello and stir for full 5 minutes.
Fill canning jars and refrigerate.
No processing needed.

 

 

 

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