More Great Recipes: Jelly

Financial Meltdown Rhubarb Jam


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Member since 2009

Serves 4 little jars from china | Prep Time 10 min. prep, overnight | Cook Time 20-30 minutes

Ingredients

2 lbs/6 cups Rhubarb (1bs equals 3 cups rhubarb)
3 cups Sugar


Preparing:


Select the rhubarb that is the most red.


Wash and chop off any leaves or green parts and discard


Dice the rhubarb into quarter bits


Measure it and put it in a large bowl


Add half the amount of white sugar


Mix, cover, and let stand overnight on the counter


Refrigerate next day is you don’t want to cook



Cooking:


Stir the rhubarb in the bowl


Then, place in large cooking pot


Bring to boil, constantly stirring


Reduce heat and continue to stir


Break up large bits of rhubarb with spoon


When mixture thickens to jam like texture, turn off heat


Allow to cool on stove top uncovered


Mixture will thicken even more



Jars:


Spoon cooled jam in jars with tops that have seals



Storage:


Put in refrigerator


Pairs Well With


Notes

Nothing beats those economic blues like making rhubarb jam. It's so simple and so good.

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