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Full Online Book HomeLearning KitchenPreserving - Jam - Pink Lady Rhubarb Jam
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Preserving - Jam -  Pink Lady Rhubarb Jam Post by :missopportunity Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2017

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Preserving - Jam - 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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4 cups finely chopped pecans 4 cups sugar pinch of salt 4 tablespoons ginger 4 tablespoons brown sugar 2 sticks butter 4 tablespoons apple cider vinegar 1 tablespoon cinnamon, if desired Put in a pan large enough to hold all ingredients and allow for stirring. Heat in open pan until all ingredients blend and turn a rich gold color. Can be canned in a water bath for 15 minutes.
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