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Rhubarb Berry Jam
October 09, 2006

I had some already-chopped rhubarb in the freezer from our still-producing crop of rhubarb that I need to find ways to use. This is the easiest, quickest jam I have ever made! With sugar in the blueberry pie filling, and in the strawberry & raspberry Jello, I reduced the amount of sugar from 3c to 2.5c. This was just right. This yielded 4.5 pints of jam which I will be freezing. It is delicious! Thank you, Karen!

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