Rhubarb Strawberry Jam

"Rhubarb, sugar, strawberry gelatin, and canned strawberry pie filling; make up this wonderful tasting jam."
 
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Ready In:
1hr
Ingredients:
4
Yields:
4 pints
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ingredients

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directions

  • In a large bowl, add rhubarb and sugar; stir to coat evenly.
  • Cover bowl, and place in the refrigerator overnight.
  • The next morning, place rhubarb mixture in a large kettle.
  • Cook over medium heat, stirring constantly; until mixture starts to boil.
  • Lower heat just a bit, and cook for 12 minutes (stirring constantly).
  • Remove from heat, add the gelatin, and keep stirring for 1 minute.
  • Add the can of pie filling, stir until mixed through.
  • Return to stove. Start to cook over medium heat, stirring constantly; until mixture comes to a boil.
  • Remove from heat, and carefully ladle into sterilized glass jars; cover with lids.
  • Cool to room temperature, before storing in the refrigerator or freezer.

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RECIPE SUBMITTED BY

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