Title: Strawberry-Rhubarb Jam
Categories: Jelly/jam, Fruits, Canning
Yield: 8 Servings
-Lori Norman (RFHH52E)
6 c Rhubarb; sliced
3 c Sugar
1/4 c Water
3 oz Strawberry Jell-O; 1 sm pkg
Toss rhubarb and sugar together in a stainless steel pan. Cover, and
let
set overnight.
Next day, add 1/4 c. water, bring to a boil. Turn dowm heat, and simmer
(uncovered) for 12 minutes. Remove from heat, and stir in Jell-O until
it
is completely dissolved.
Pour into containers. Cover, and store in refrigerator.
Makes about 1-1/4 quarts. (Freezes well)
