Prep 24 hrs
Cook 15 mins
A delicious and easy way to preserve all that rhubarb. With this method, you don't have worry about what type of pectin to purchase, will it set up, did you use enough sugar. In fact, I like this fine with only 3 cups of sugar rather than the four.
- Stir rhubarb and sugar together and let stand.
- Then boil 10 to 15 minutes. Remove from.
- stove and add strawberry jello and stir till.
- Fill jars, leaving room for expansion.
- Cool and put in freezer.
Hello from Portugal, this is absolutley the best jam receipe I have ever made. It actually turned out for me, I never have luck with my jams, but this one was a success, I'm going to follow the same procedure with other fruits and see if I get the same success. THANK YOU so much for sharing this lovely receipe.