Monday, September 2, 2013

Strawberry Rhubarb Jam

Contributor: Debbie Fowler
2002 Cowley Cookbook

1 1/2 cups fresh or frozen strawberries, crushed
1 1/2 cup diced rhubarb
2 1/2 cups sugar
8 oz can crushed pineapple, undrained
3 oz package strawberry jello

In pan, combine first 4 ingredients. Bring to a boil, reduce heat and simmer for 20 minutes. Remove and stir in jello. Stir until dissolved. Pour into jars or freezer containers. Leave 1/2" head space. Refrigerate or freeze.

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