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Rhubarb Jam Recipe

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This recipe for Rhubarb Jam, by , is from Westby Recipes, 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:  
Gayle Laing Grimsrud

Category:
Category:

Ingredients:  
Ingredients:  
5 c diced rhubarb
3 c sugar
1 box raspberry jello (or whatever you like)

I usually double everything for a batch.

Directions:
Directions:
Clean and dice rhubarb and let sit overnight. It makes it's own juice. Measure out 5 c rhubarb and 3 c sugar into a saucepan. Bring to a boil - til it thickens and add 1 box raspberry jello. Dissolve and cook just a little. Remove and put in jars. I use salsa jars that have set in hot water. They will seal, but it isn't necessary as I freeze them. Now I'm ready for the GRANDKIDS!

Personal Notes:
Personal Notes:
Westby Branch: Irene

 

 

 

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