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Full Online Book HomeLearning KitchenJams And Jellies - Pink Lady Rhubarb Jam
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Jams And Jellies - Pink Lady Rhubarb Jam Post by :Rod_Larkins Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1372

Click below to download : Jams And Jellies - Pink Lady Rhubarb Jam (Format : PDF)

Jams And Jellies - Pink Lady Rhubarb Jam

4 cups diced rhubarb (1 1/2 pounds)
1 small can (8 ounces) crushed pineapple
4 cups sugar
6 ounce pkg. strawberry or raspberry Jello


Mix the rhubarb, pineapple and sugar and let stand 2 hours. Then boil 12 minutes, till rhubarb is tender. Remove from heat and add the Jello, stir until dissolved. Jar or put in plastic containers. Refrigerate. Also freezes well.

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6 cups diced ripe plaintain 4 cups sugar juice and grated rind of one lemon 1/4 inch piece of fresh ginger, grated Place all ingredients in a large saucepan. Leave to stand for about one hour. Place saucepan over nmedium heat and bring to the boil. Cook steadily (reduce heat if needed) for one hour or until set. Jam will turn a dark red colour. Pour into hot sterilised jars and seal.
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1 c chopped pecans 1 c white sugar 1 T brown sugar 1 pinch of salt 1 T ground ginger 1 T ground cinnamon 1/4 c butter 1 T apple cider vinegar In a large saucepan, combine the pecans, white sugar, brown sugar, salt, ginger, cinnamon, butter, and cider vinegar. Cook over Medium heat, until the sugar has dissolved and the mixture is well blended. This takes about 10 minutes. Transfer to sterile jars, and refrigerate for up to 3 weeks.
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