This recipe for Gert's Rhubarb Jam, by Shirley Siemers, is from The Siemers Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 c. rhubarb- cut up 4 c. sugar 1 can strawberry pie filling 1 lrg. 6 oz. pkg. strawberry jello
In a heavy saucepan stir the rhubarb and sugar. Stir and boil for 10 minutes. There is NO water in this. Add the pie filling and cook for an additional 10 minutes. Stir in the package of jello and mix well. Freeze in jars or small containers.
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