Wednesday, June 2, 2010

Jane: Rhubarb Jam

Had some stalks of rhubarb left over from last week's pie, so I decided to make some rhubarb jam. I made some last year from rhubarb, sugar, and Jell-o, so tried it again.

Here's the recipe:
6 c. rhubarb, chopped fine
3 c. sugar
1 packet of Strawberry Jell-o

Mix rhubarb and sugar, let stand overnight. Cook, simmering for 12 minutes. Remove from stove and add Jell-o. Put into jars and let cool. Store in freezer until ready to use. Makes about 5 eight-ounce jars.

OK, it's not what your grandmother would have done, but it's what MY grandmother would have done! (She was all for "instant" and box mixes!) It tastes GREAT :-)

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