Rhubarb jam from _the yankee cookbook_

8 glasses

Ingredients

Quantity Ingredient
6 pounds Rhubarb; cut in small pieces
6 eaches Lemons; sliced thin
6 pounds Sugar

Directions

Put fruit in a large bowl, cover with sugar and let stand 24 hours. Boil gently for about 45 minutes or until desired thickness is obtained. Do not stir more than is necessary so that fruit will be unbroken. Turn into scalded glasses and cover with paraffin. Makes about 8 glasses.

From _The Yankee Cookbook_ Imogene Wolcott 1939, 1963 Ives Washburn Pub. No ISBN Typos by Jeff Pruett Submitted By JEFF PRUETT On 06-04-95

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