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Ingredients
- 67 cups rhubarb
- 2 14 oz. cans whole cranberry jelly
- 5 cups sugar
- 1 3 oz., pkg. cranberry jello
Details
Preparation
Step 1
Place rhubarb, cranberry jelly and sugar in a large saucepan. Bring to a boil over medium heat and cook until rhubarb is tender, about 20 minutes.
Remove from heat, stir in jello until completely blended.
Precess in hot water bath for 10 minutes.
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