Lebanon County Rhubarb Jam

Ready in 1 hour

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Ingredients

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1/2 c Water
2 Orange, rind & juice of
2 1/2 lb Rhubarb
1 1/2 lb Sugar

Original recipe makes 1 Servings

Servings  

Preparation

Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup of cold water. Grate the rind of the oranges and add to the rhubarb. Add the orange juice and cook for 30 minutes, stirring occasionally. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Calories Per Serving: 2871 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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