Rose Hip and Rhubarb Jam
- Ready In:
4 small jars
- In a large sauce pan, combine rose hips, water, rhubarb and salt.
- Boil rapidly for 2 minutes.
- Add 2 cups sugar and lemon rind.
- Boil again, rapidly for another 2 minutes.
- Carefully pour into sterilized jars and seal.
- Process in hot water bath for 15 minutes.
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