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Ingredients
- 24 cups rhubarb
- 1 -2 cup sugar
Method
- Wash and cut red rhubarb as tou would for a pie.
- Cover with water and boil until soft.
- Drain through jelly bag.
- Measure 11 cups juice and 1 cup sugar.
- Bring to boil.
- Seal in sterilized jars.