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MARY’S RECIPE FOR RHUBARB JAM

MARY’S RECIPE FOR RHUBARB JAM
By Bonnie Hensley Lockhart on Saturday, November 23, 2013 at 7:48pm
Skin and cut enough rhubarb in half-inch pieces to weigh three pounds. Add ? 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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