Rhubarb Preserves 3 Recipe

  • 5 cups rhubarb
  • 4 cups sugar
  • 1 box strawberry gelatin
  • Parafin
Cut rhubarb into small pieces. Add white sugar. Cover tightly in a large kettle (deep pan with a lid) and let stand 4 hours or until some liquid has formed.

Remove cover and place kettle on low heat. As juice completely covers rhubarb heat may be turned up. Bring to a good hard boil for 3 minutes.

Remove from heat. Skim off foam. Stir in strawberry gelatin.

Pour into glasses and cover with paraffin. May be kept in the refrigerator or freezer.

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