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Full Online Book HomeLearning KitchenJams And Jellies - Jam - Rhubarb Jam Recipes By Becky
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Jams And Jellies - Jam -  Rhubarb Jam Recipes By Becky Post by :rajasun Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3249

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Jams And Jellies - Jam - Rhubarb Jam Recipes By Becky

4 1/2 c. thinly sliced rhubarb
1 c. orange juice (fresh or frozen)
1/4 tsp. salt
6 1/2 c. sugar
1 box pectin or 1/2 bottle Certo


Cook fruit, salt and orange juice in 4 to 6 quart pan, stirring as it gets to the boiling point. Boil 1 minute. Add pectin and stir until it reaches a fast boil. Add sugar, stirring well. Bring to a fast boil. Boil1 minute. Remove from heat; skim off foam. Pour into prepared jars and seal.



Raspberry-Rhubarb Jam

2 (10 oz.) pkg. frozen raspberries, thawed
1 lb. rhubarb, cut into 1-inch pieces (4 c.)
1 (2 1/2 oz.) pkg. powdered fruit pectin
5 c. sugar


In Dutch oven or large kettle, combine fruits. Stir in the pectin. Place over high heat, stirring until mixture reaches a hard boil. Immediately stir in sugar. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Using metal spoon, skim off foam; stir and skim for 5 minutes. Quickly ladle into six (1/2 pint) jars; seal.
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5 cups rhubarb diced 1 cup water 5 cups sugar 1 can apricot pastry filling (Such as Solo Brand for for kolachky) 2 (3 oz) pk apricot jello In Dutch oven simmer rhubarb in water for 5 mins. Stir in sugar and bring to boil. Let boil for 7 mins. Stir in apricot filling till blended. Add jello and mix over medium heat till it dissolves. Ladle into hot clean jars or containers and when cool refrigerate or freeze. Need to refrigerate 2 hrs. before using. This recipe can be cut in half or doubled. You can substitute
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