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Libby's Mulberry Rhubarb Jam

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“Another jam in Libby's book. Her directions are scarce and she can't remember some things any more. It's a race to get her recipes down for her kin, and since I haven't made this yet I'm just guessing on times, etc. Sorry.”
READY IN:
40mins
YIELD:
4 pints
UNITS:
US

Ingredients Nutrition

  • 2 cups mulberries
  • 2 cups rhubarb
  • 4 cups sugar
  • 8 ounces lemon Jell-O gelatin

Directions

  1. Cook mulberries, rhubarb, and sugar together for 15 minutes (I think I would add some water) in a large saucepan.
  2. Add lemon Jell-O and bring just to a boil.
  3. Pour into jelly jars and process in a hot water bath until sealed or freeze in freezer containers.

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