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Rhubarb Conserve

Rhubarb Conserve
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Yield: Makes about 8 pints

For best flavor, let this meld a few days -- preferably a few weeks before serving. --English Meadows Inn, Kennebunkport. Maine

Ingredients:

  • 4 pounds rhubarb
  • 3 pounds granulated sugar
  • 2 pounds brown sugar
  • 1/2 cup preserved ginger
  • 1/3 cup preserved orange
  • Grated rind and juice of 2 lemons
  • 1 pound seedless raisins

Instructions:

Wash, peel, and cut rhubarb in 1-inch pieces. Mix all the ingredients together and let stand 30 minutes. Simmer for 2 hours, pour into jars, seal, and label.
Updated Friday, December 14th, 2007
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