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Rhubarb Jam


Use equal parts of rhubarb and sugar, heat the sugar with as little water as will keep it from burning, pour over the rhubarb and let stand several hours; pour off and boil until it thickens, then add the fruit and boil gently for fifteen minutes. Put up in jelly glasses. Apples and oranges may be put up with rhubarb allowing two apples or three oranges to a pint of cut up rhubarb.


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Vaughan's Vegetable Cook Book (1919).

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