Rhubarb jam
5 cups finely chopped rhubarb
5 cups white sugar
1 can (20 oz.) crushed pineapple with juice
2 packages (3 oz. each) strawberry Jello
In a large saucepan mix rhubarb, white sugar and pineapple (including juice). Bring to boil and simmer for 20 minutes, stirring often.
Add Jello, and stir until completely dissolved. Remove from heat, pour into sterilized jars and seal.
**This in not only good on bread or toast but great on ice cream as well. Enjoy.
**This in not only good on bread or toast but great on ice cream as well. Enjoy.
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