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Cut 4 cups of rhubarb into 1 inch pieces and put into granite, not aluminum, pan. Add 4 cups sugar; let stand about 1/2 hour. Cook on medium heat until rhubarb is dissolved; turn off fire; add 1 package of strawberry gelatin. Stir until dissolved, then let cool in glasses and paraffin.
By Robin from Washington, IA
Related: 
Marmalade Recipes
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