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CANNING RECIPE:
Rhubarb Jam
 

2 1/2-lbs unpeeled rhubarb
6 1/2 cups sugar
1-pouch CERTO Fruit Pectin
1-cup water
Rhubarb Jam

Thinly slice or chop rhubarb
In saucepan, add rhubarb and water
Bring to a boil and simmer, covered until soft, about 1 minute
Measure out 4 1/2-cups prepared rhubarb and return to saucepan
Stir in pectin, bring to boil
Add sugar
Return to a hard boil for 1 minute
Remove from heat and stir for 5 minutes, skimming the foam
Pour into warm sterilized jars leaving 1/4" head space
Cover with lids and screw caps
Process in hot water bath for 5 minutes

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