January 22, 2015
Condiments, Fruit, Raspberry,
Canning/Preserving, Kid Pleaser, Fall/Autumn, Summer, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegetarian, Make it from scratch more
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"This has raspberry, rhubarb, sugar; that's it and little directions. By Dodge County Extension 1976. I'm guessing on amount. A slow cooker comes in handy here I bet. Yield 3 pints"
Cook raspberries, rhubarb and sugar until thick. Transfer into hot sterile 1/2 pint jars.
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.
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