Lebanon County Rhubarb Jam |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 50 |
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From Pennsylvania Dutch chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. Ingredients:
2 1/2 lbs rhubarb |
1 1/2 lbs sugar |
1/2 cup water |
2 oranges (rind and juice) |
Directions:
1. Wash rhubarb and cut into small pieces.
2. Add sugar and cold water.
3. Grate rind of oranges and add to rhubarb.
4. Add orange juice and cook for 30 minutes, stirring occasionally.
5. Fill sterilized jars and seal.
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