Rhubarb Jam
Ingredients
- 10 c. diced rhubarb
- 8 c. sugar
- 3 (3 oz.) boxes Jell-O (cherry, strawberry or raspberry)
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 237kcalCalories
- 0.4gProtein
- 0.0gFat
- 58.0gCarbohydrates
- 58.0gSugars
- 1.8gFiber
- 0.0gSalt
Instructions
1. Mix sugar and rhubarb.
2. Let stand until liquid forms, then cook 10 minutes after starting to boil.
3. While still on heat, add Jell-O and stir for 5 minutes until dissolved.
4. Pour into hot sterilized jars and seal.
5. Makes 2 pints and 6 quilted jelly jars. Can be used on ice cream and many others.
