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Rhubarb Jam (Victoria Sauce)

Submitted by: carsek on May 6, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Rhubarb Jam (Victoria Sauce)

More of a sauce than a jam. Good on ice cream.

Adapted from a recipe on cooks.com.

Difficulty: Easy

Servings: 3 pints.

Ingredients

5 cups rhubarb, cut up
4 c. sugar
1 (3 oz. ) box raspberry jello

Directions

Mix cut up rhubarb and sugar in a saucepan. Cook for 10 minutes or more until rhubarb is soft and stringy. Remove from heat and add jello. Stir well and pour into glass jars. Seal. Can place in boiling water bath for 10 minutes.

Categories: Boiling Water Bath, BWB Jams, Jellies, Butters & Preserves, Canning, Condiments, Preserving, Sauces

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  1. 5-10
    4:55
    am
    Avatar of Carla

    I prefer mine not so sweet. I cut the sugar in half and use strawberry jello. The raspberry rather overpowers the rhubarb.

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