Canning Recipes

Spiced Rhubarb
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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10 cups diced fresh or frozen rhubarb
4 1/2 cups sugar
1 cup cider vinegar
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves - (to 1 tspn)
1/2 teaspoon ground allspice - (to 1 tspn)

In a large Dutch oven or kettle, combine all ingredients. Bring to a
rapid boil; reduce heat and simmer for 60 to 70 minutes.

Pour into pint jars and refrigerate. Serve as a glaze for ham or spread
on biscuits.

This recipe yields about 4 pints.

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