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Recipe: Quick and Easy Rhubarb Jam

Preserving - Jams, Jellies
Quick and Easy Rhubarb Jam
rec.food.recipes/Elva (1997)

10 cups sliced rhubarb
9 cups white sugar
1 big can crushed pineapple with juice
4 pkgs strawberry or raspberry Jello*

Combine rhubarb, sugar and pineapple with juice in big pot. Bring to a boil and cook 15 minutes. until rhubarb has turned to mush. Remove from heat and stir in the Jello. Mix well, put into jars. It freezes well.

*If you find it is too thick, use 3 pkgs jello the next time you make it.

MsgID: 3111345
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter Q Recipes (28)
Board: Daily Recipe Swap at Recipelink.com
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