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Rhubarb Jam Recipe

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This recipe for Rhubarb Jam, by , is from The Hall Family Cookbook Project, 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:  
Phyllis Holzerland

Category:
Category:

Ingredients:  
Ingredients:  
6 cups cut-up Rhubarb
5 cups Sugar
1 small package Jello (strawberry, raspberry, etc my favorite was apricot but hard to find)

Directions:
Directions:
Put rhubarb in a large Sauce pan, add Sugar (one cup at a time) and Stir. Keep cooking and stirring until rhubarb is tender, stir in Jello and turn off heat, let stand on Stovetop for 5 or 6 minutes.
Pour jelly into jars, seal with lids. You may use parawax or process in water bath canner (180 degrees and simmer for 20 minutes)
I have stirred in real strawberries or chopped apricots as it's cooking and that's really good, too.

Number Of Servings:
Number Of Servings:
12 to 20

 

 

 

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