Rhubarb Jam
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
5 pints
ingredients
- 5 cups sliced rhubarb (fairly thin)
- 5 cups sugar (or a bit less)
- 2 (3 ounce) packages strawberry Jell-O gelatin dessert
- 1 (15 ounce) package frozen strawberries (in liquid)
- 1 (20 ounce) can crushed pineapple
directions
- Bring everything EXCEPT JELLO to a rolling boil.
- Stir constantly.
- Boil hard for 5 minutes.
- Lower heat some.
- Add Jello and stir until dissolved.
- Pour into 5 sterilized pint jars.
- Note: I prefer a smoother jam so I use my hand blender to get rid of some of the bulk.
- Some people prefer a chunky jam.
- I usually store it in my fridge but for a short time I'm sure sealed jars would be fine.
- It never lasts long enough at our house.
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RECIPE SUBMITTED BY
Dotty2
Canada
I have just recently retired. I worked in the banking industry for 25 yrs. My husband and I own a cottage and have spent most of this last summer at the lake. We go there in the winter as well. I love to cook and I collect recipes.
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