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Rhubarb Strawberry Jam

Reviewed: May 27, 2013
I make this every year and it is delicious! I double the recipe and it makes 4 1/2 pints of jam. Use 12 c. chopped rhubarb, 5 c. sugar and a 6 oz. package of strawberry jello. Try Wild Strawberry if you can find it. You do not need to let it sit overnight. Just cook the rhubarb and sugar until tender. I like to water bath can it for shelf stability. Put jars in your canner in hot water, bring to simmer and simmer uncovered 10 minutes.
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Golden Sweet Cornbread

Reviewed: Feb. 16, 2009
This cornbread was excellent. I baked it in a preheated cast iron skillet. I used half yellow cornmeal and half blue cornmeal. My husband said it was the best cornbread he had ever tasted.
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1 user found this review helpful

 
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