I have so much Rhubarb in the summer, I need to use it in every way I can. I bought a book called The Joy of Rhubarb by Theresa Millang. This is one of her recipes.
4 cups fresh rhubarb, diced
4 cups granulated sugar
1 cup fresh strawberries, cut into small pieces
1 3-ounce package strawberry flavored gelatin
Mix rhubarb, sugar and strawberries in a large saucepan. Bring to a boil, then reduce heat to medium. Cook, stirring often, 15 minutes. Remove from heat. Stir in gelatin. Pour jam into sterilized jars or freezer containers. Store in refrigerator 2 week or freeze.
No comments:
Post a Comment