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Rhubarb Ginger Jelly
Preparation info
8 to 10 half pint
jars of jelly- Difficulty
Easy
Appears in
By Janet Cooper
Published 2014
Ingredients
3 quarts - water
2 teaspoons
Method
- If using frozen rhubarb, thaw and chop before measuring. Place the fruit in a large pan and add enough water to almost cover. Boil until very soft and strain through a jelly bag for several hours or overnight. Measure
5 cups