Sunday, May 6, 2012

Rhubarb Jam

From Ann Burningham

8 C Rhubarb
4 C Sugar
1/2 C Water
1 package (6 oz) Raspberry Jello

Cut cleaned rhubarb into 1" chunks. Mix with sugar and water in large pan. Boil 10 minutes. Remove from heat. Stir in Jello for 5 minutes. Skim surface of foam. Pour into jars. Seal. Makes 6 pints.

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