1. Wash and dice rhubarb. Into larger sauce pan sprinkle sugar over the rhubarb. Add raisins and juice with rind mix with a wooden spoon cover and allow to stand for one hour 2. Bring to boil and cook slowly and stirring frequently for about 30 minutes 3. Allow jam to cool slightly in the sauce pan. 4. Put into clean sterailized jars. Process by water bath 10 minutes. Lable when cool and sealed. ---------------------------------------------------------------------------
Nutrition
Ingredients
