Breakfast

Rhubarb Jam

  • 7 pounds Rhubarb
  • 3 Lemons
  • 6 pounds Sugar

    • Wipe rhubarb stalks , cut into small pieces put into a preserving pan with sugar and the lemon rind.

    Cover and leave for 12 hours.

    Strain off the juice the simmer for 1 hour.

    Add rhubarb and strainedlemon juice and simmer for 1 1/2 - 2 hours.

    There are no apples but they could be added.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Denisse Yvanovich of Melbourne (Australia). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!