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Rhubarb Marmalade

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“An old timey recipe from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.”
READY IN:
12hrs 45mins
SERVES:
64
YIELD:
4 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash rhubarb and cut into 1 inch pieces.
  2. Cover with sugar and let stand overnight.
  3. Add remaining ingredients.
  4. Heat to the boiling point.
  5. Reduce heat and simmer about 40 minutes or until thick.
  6. Stir frequently to prevent burning.
  7. Pour into sterilized jars, seal and cool.

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