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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Jam Strawberry Rhubarb Recipe

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This recipe for Jam Strawberry Rhubarb, by , is from Recipe Favorites, 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:  
Tanya Wolfe

Category:
Category:

Ingredients:  
Ingredients:  
1 Lb. fresh o frozen Rhubard (about 3.5c.)
1.5c. Strawberries, hulled and halved
1.5c. Sugar
.7T fresh Lemon Juice

Directions:
Directions:
Thaw rhubarb and cut or cut if fresh. Combine all ingredients into large pot on med/hi heat. Once it bubbles, reduce to low. Youe heat should let mix continue to bubble but not violently. Stir occassionally until thickened. Plan on cooking jam for about an hour and temprature is over 205

Personal Notes:
Personal Notes:
Refridgerate for 2 weeks

Canned is good for 1 year

 

 

 

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