| Spiced Rhubarb
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 teaspoon
1/2 teaspoon ground allspice - to 1 teaspoon |
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Instructions:
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.
Source: "My Front Porch (canning archive) at http://www.flash.net/~tinyt"S(Formatted for MC5): "11-23-1999 by Joe Comiskey - jcomiskey@krypto.net"Yield: "4 pints" |
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