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Randy Smith

Rhubarb Jam (freezer Jam)

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CATEGORY CUISINE TAG YIELD
Mennonite Cyberealm, Jelly/jam, Kooknet 3 Pints

INGREDIENTS

4 c Sugar
5 c Rhubarb, cut fine
1 Strawberry jello, 6 oz

INSTRUCTIONS

Stir rhubarb and sugar together and let stand overnight. Then boil 10
to 15 minutes.  Remove from stove and add strawberry jello and stir
till dissolved.  Fill jars, leaving room for expansion. Cool and put
in freezer. Delicious.  Note:  There was no indication in the recipe to
tell how much this  will make ie quarts/pints etc. Comparing this
recipe leads me to  estimate it will make approx 3 pints, maybe more.
SOURCE:  GRANDMA'S COOKING COMPILED BY: The Recipe Book Committee of
the Mennonite Traditional Cooks  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Make God smile again. Accept his forgivenesess”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1075
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 10.8mg
Potassium: 590.9mg
Carbohydrates: 275.8g
Fiber: 3.7g
Sugar: 268.4g
Protein: 1.8g


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