"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Strawberry Rhubarb Jam Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Strawberry Rhubarb Jam, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Nielson
Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 C. rhubarb, but in 1 inch pieces
2 C. sugar
1 (3 oz) box strawberry gelatin

Directions:
Directions:
Toss together the sugar and the rhubarb, and let the mixture sit for about 10 minutes, stirring occasionally. This will draw the juice out of the fruit so we won't have to add any extra water. Once the sugar is dissolved, put the mixture in a pan and bring it to a boil stir it often so it doesn't burn. When the rhubarb has softened, add the gelatin and stir until it's completely dissolved. Allow the jam to cool completely, then transfer it to mason jars or plastic containers with lids. The jam will keep for 30 days in the refrigerator, but if you want to keep it longer you can store it in plastic containers in the freezer.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

409W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!