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Grandma's rhubarb freezer jam recipe, ready to mix with water. A sealed bag keeps up to 25 years on the pantry shelf. No fridge, no freezer. Mix equal parts powder and water and it's ready in seconds. Sweet and tangy, like the rhubarb patch out back. Great on toast or stirred into muffin batter.
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Fresh Fruit, Sugar, Modified Corn Starch, Citric Acid
*Prepared in a home kitchen. Not subject to regulation and inspection by a regulatory authority. May contain allergens.
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