lebanon county rhubarb jam
- Categories
- Penndutch
- Can/preserv
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Rhubarb |
| ½ cup | Water |
| 1½ pounds | Sugar |
| 2 eaches | Orange, rind & juice of |
Wash and skin the rhubarb and cut into small pieces; add sugar and ½ 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.
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