Title: Rhubarb Jelly
Categories: Jam
Yield: 4 Servings

Text

Cut young rhubarb in short lengths, and allow 2 tablespoonsful of water to 1 pint of the fruit; cook till soft and strain. Combine with 1/3 currant juice, and use the sugar in the ordinary proportion. (Kearney, Nebr.)

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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