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

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