rhubarb jam
 
"a rhubarb lover's delight! rhubarb jam, pure and simple, with the 
consistency of apple butter. this jam also freezes well, but it will 
probably get eaten up before making it to the freezer! fabulous!" 
original recipe yield: 2 pints. 
 
2-1/2 lb.  fresh rhubarb, chopped
2 cup  white sugar
2 tsp  grated orange zest
1/3 cup  orange juice
1/2 cup  water
 
in a saucepan, combine the rhubarb, sugar, orange zest, orange juice 
and water. bring to a boil, then cook over medium-low heat for 45 
minutes, stirring occasionally, or until thick. it will thicken more as 
it cools. ladle into hot sterile jars, and seal with lids and rings. 
store in the refrigerator. 
 
source: <http://sidedish.allrecipes.com/az/86346.asp> 
 
 
 
 
 
 
(ID: 73545) Mirror: rec.food.recipes: Sun, Aug 28, 2005


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