Recipe by Lisa Wiese
6 cups rhubarb, chopped
4 cups sugar
Juice from 2 oranges
Directions:
Cook till it sheets (45 min- 1 hour)
Sterilize jars and lids (10 minutes in boiling water)
Fill jars to 1/4″ from top. Screw bands tight.
Process 10 minutes in boiling water
Makes 5 cups
Note: If you are not familiar with water bath canning, just put jam in freezer containers and put it in the freezer.
From Cooking for Consciousness
3 Tbs oil
1 tsp black mustard seeds
½ tsp whole cumin seeds
2 tsp turmeric
1 tsp salt
6 c vegetables, diced (for example: zucchini, carrots, onions, peppers, tomatoes, eggplant)
Heat oil.
Add mustard and cumin. When mustard seeds “dance,” add all remaining ingredients, stirring quickly to avoid burning the spices. Turn down heat. Cover and simmer until vegetables are tender.
If too dry, add a little water.