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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Rhubarb Jam Recipe

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This recipe for Rhubarb Jam 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!
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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