Rhubarb Jello Jam
My grandmother's infamous recipe, which she kindly taught me to make years ago. Who knew that it was so quick and fail-proof? Great on toast, and excellent on homemade pancakes!
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DIRECTIONS
- In a large skillet, add the rhubarb, sugar, and water; bring to a boil. Cook for ten minutes.
- Add the package of jello and boil for one more minute.
- Remove from heat and let cool. Store in the refridgerator in an airtight container.
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