Breakfast

Rhubarb And Apple Jam

  • 2 pounds Rhubarb
  • 2 pounds Apples
  • 1 cup Water
  • Juice of 1 large Lemons
  • ~ Sugar

    • Peel, core and dice apples, wash rhubarb and cut into 1/2 inch lengths.

    Place in a preserving pan with water and cook until fruit is soft.

    Measure and allow 1 cup of warmed sugar to each cup of pulp.

    Add lemon juice and cook quickly until mixture jells when tested on a cold saucer.

    Bottle into clean, dry, hot jars.

    Seal and label when cold.

    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!