| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Penndutch, Jams |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Rhubarb |
| 1 1/2 |
lb |
Sugar |
| 1/2 |
c |
Water |
| 2 |
|
Orange, rind & juice of |
INSTRUCTIONS
Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup
of cold water. Grate the rind of the oranges and add to the rhubarb. Add
the orange juice and cook for 30 minutes, stirring occasionally. Pour into
sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“To ignore our Creator is the height of selfishness”