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    Rhubarb Jam


    Source of Recipe


    Partyline - 7/5/05 - Rhubarb Man

    List of Ingredients




    1-1/2 pounds cut up rhubarb, 1"thick
    1-1/2 cups sugar
    1-1/2 to 2 ounces red jello (cherry, strawberry, etc.)
    Pinch of salt

    Recipe



    *Don't peel rhubarb and don't add water!
    *Don't use aluminum pan.

    Place rhubarb in a pan over low heat so it doesn't scorch. Cook quite awhile until it boils. Stir with spoon, a few lumps won't matter - it won't set up like jello.

    Add jello first, then sugar and salt. Turn heat off. Put in refrigerator. After 24 hours it should be thick. If still thin, add more jello (cold to absorb water.) Keep in the refrigerator between using.

    Good on bread, vanilla ice cream or cake.
 

 

 

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