Loading...More of a sauce than a jam. Good on ice cream. Adapted from a recipe on cooks.com.
Difficulty: Easy
Servings: 3 pints.
Ingredients
5 cups rhubarb, cut up
4 c. sugar
1 (3 oz. ) box raspberry jello
Directions
Mix cut up rhubarb and sugar in a saucepan. Cook for 10 minutes or more until rhubarb is soft and stringy. Remove from heat and add jello. Stir well and pour into glass jars. Seal. Can place in boiling water bath for 10 minutes.
Categories: Boiling Water Bath, BWB Jams, Jellies, Butters & Preserves, Canning, Condiments, Preserving, Sauces
Submitted by: carsek on May 6, 2010
Carla says:
I prefer mine not so sweet. I cut the sugar in half and use strawberry jello. The raspberry rather overpowers the rhubarb.
On May 10, 2010 at 4:55 am