RHUBARB JAM 5 c. finely diced rhubarb 4 c. sugar 1 pkg. strawberry jello Mix rhubarb and sugar; let stand overnight. Stir well; heat. Boil 5 minutes; stir well. Put in jars; refrigerate or seal. Makes almost 2 1/2 pints. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |