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Rhubarb Jam

(Vaughan’s Vegetable Cook Book)







Use equal parts of rhubarb and sugar, heat the sugar with as little

water as will keep it from burning, pour over the rhubarb and let stand

several hours; pour off and boil until it thickens, then add the fruit

and boil gently for fifteen minutes. Put up in jelly glasses. Apples and

oranges may be put up with rhubarb allowing two apples or three oranges

to a pint of cut up rhubarb.

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MARY'S RECIPE FOR RHUBARB JAM

Skin and cut enough rhubarb in half-inch pieces to weigh three pounds.
Add 1/2 cup cold water and 2 pounds of granulated sugar, and the
grated yellow rind and juice of 2 large oranges. Cook all together,
stirring occasionally to prevent scorching, a half hour, or until
clear. This is a delicious jam.









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