This recipe for Rhubarb Strawberry Jam, by Melissa Martin, is from The Martin Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cut 5 cups rhubarb. Cover with the 5 cups of sugar. Let stand overnight. Then boil a few minutes until mushy. Add one package frozen strawberries (thawed). Bring to a boil. Take off stove and add 2 packages strawberry jello. Put in jars. Cool and refrigerate.
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