Refrigerator rhubarb strawberry jam
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Rhubarb -- diced |
| 3 | cups | Sugar |
| 1 | pack | Strawberry gelatin powder |
Directions
1. Cut the rhubarb into ½-inch pieces. Place in a stainless steel kettle or pan. Combine the sugar with rhubarb and let stand, covered, overnight. 2. Add ¼ cup water to mixture. Bring to a boil, turn to a simmer, then cook for 12 minutes. 3. Remove from heat and stir in one 3-ounce package of strawberry gelatin. Stir until completely dissolved. 4. Pour into containers with tight-fitting lids. Store in refrigerator or divide in small portions and freeze.
Yield: About 1-¼ quarts.
Recipe By : Jo Anne Merrill From: Marjorie Scofield Date: 06-06-95 (159) Fido: Cooking