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10 c Diced fresh or frozen rhubarb
4 1/2 c Sugar
1 c Cider vinegar
2 ts Ground cinnamon
1/2 ts To 1 ts Ground cloves
1/2 ts To 1 ts Ground allspice
In a large dutch oven or kettle, combine all ingredients. Bring to a rapid boil; reduce heat and simmer for 60-70 minutes. Pour into pint jars and refrigerate. Serve as a glaze for ham or spread on biscuits. Yield: About 4 pints.