Apple and Rhubarb Jam


3 lbs Cooking Apples
1 lb Rhubarb
¼ pint Water
5 lbs Sugar
1 Bottle Certo


  1. Peel and core the apples, cut into small pieces, and cook in a saucepan with the water.
  2. Wash the rhubarb and slice finely but do not peel.
  3. Measure 2 lbs prepared apples and juice into a preserving pan, add the sugar and rhubarb, mix well.
  4. Heat slowly, stirring occasionally, until the sugar has dissolved.
  5. Bring to a full rolling boil and boil rapidly for 3 minutes.
  6. Remove from the heat, stir in the Certo.
  7. Skim, pot and cover in the usual way.

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