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Rose Hip and Rhubarb Jam

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“A great jam for scones.”
READY IN:
30mins
YIELD:
4 small jars
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large sauce pan, combine rose hips, water, rhubarb and salt.
  2. Boil rapidly for 2 minutes.
  3. Add 2 cups sugar and lemon rind.
  4. Boil again, rapidly for another 2 minutes.
  5. Carefully pour into sterilized jars and seal.
  6. Process in hot water bath for 15 minutes.

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