5 c. chopped rhubarb
3 c. sugar
1 3 oz. pkg. strawberry jello
Combine rhubarb and sugar, then boil for 5 minutes. Remove from stove and add jello (dissolve). Pour into containers with a measuring cup and allow to cool in the refrigerator. Cover and freeze until needed. You can freeze in coffee mugs, bowls, jars, or disposable containers. If using a jar with a lid, then make sure to leave plenty of space between jam and cap.
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