Raspberry Rhubarb Jam
"Simple to make and makes a great Springtime hostess gift. I like to give "The Moms" a jar of this for Mother's Day...they kind of expect it (LOL)
My own mother uses it as an ice cream topping. Feel free to use Strawberry Jell-O, or any red flavor. Fresh Rhubarb is best for this recipe.
No messy melting parrafin required to seal jars. This one stores in the refrigerator."
- Ready In:
- 35mins
- Ingredients:
- 3
- Yields:
-
4 half pints
ingredients
- 5 cups diced rhubarb
- 4 cups white sugar
- 1 (3 1/2 ounce) package raspberry Jell-O gelatin
directions
- Remove leaves from Rhubarb (remember leaves are poison).
- Wash Rhubarb stalks and dice.
- Mix Rhubarb and Sugar together.
- Let set overnight or at least 3 hours.
- Boil fruit and Sugar mixture for 20 minutes. While bubbling at end of 20 minutes,stir in small package of Jell-O.
- Pour into clean and sterilized jelly jars or half pint jars with No parrafin wax.
- Cover with lids and cool, must be stored in refrigerator.
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RECIPE SUBMITTED BY
<p>I've found my love of reading includes browsing and collecting retro cookbooks and home type magazines. Probably my biggest pet peeve (or maybe should say sadness) is what passes for food today...especially in chain restaurants. Much of it is processed beyond recognition ! It's SO much healthier and cheaper to cook and enjoy ALL kinds of dishes at home. If it can be ordered out, it CAN actually be prepared at home (LOL) You're in control and only are limited by your imagination.</p>
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