"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
8 cups of cleaned and cut up rubarb 3 1/2 cups sugar 2 reg boxes strawberry jello
Toss rubarb with the sugar and leave in a bowl overnight. Heat rubarb and juices in a heavy sauce pan until softened. Keep stirring! Add the jello, cook for a few more minutes until the jello is dissolved. Put in hot, clean jars and seal. Either process or refrigerate.
This recipe was given to me by Cathy York. Dick and Cathy York were the couple Uncle Russ and I bought our first home from ( 8 Athenia Ave) way back in 1995. The day we moved in, Cathy brought over a couple of jars of this delicious jam and showed me the rubarb crowns in the back yard that she had used to make it. I brought the rubarb plants with us when we moved next door to Grandma Loie. -Uncle Court
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