"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
2 C. rhubarb juice (I wash and slice the stalks into 2 inch pieces and use the steam juicer) 2 C. sugar 1 (3 oz) pkg strawberry Jello
Boil all ingredients together in a large pot, (watch it closely so it doesn't boil over) pour into sterilized jars and seal with canning lids. Process in boiling water bath 10 minutes for pints and 15 minutes for quarts. (Adjust for altitude) Refrigerate after opening.
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