"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
This recipe for Cherry Rhubarb Jam, by Marie Schultz, is from The Schultz Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 c. rhubarb, finely chopped 1 c. water 5 c. granulated sugar 1 can cherry pie filling 2 (3 oz.) pkg. cherry Jell-o or any flavor
Cook rhubarb in water until tender. Add sugar and cook a few minutes, stirring constantly. Add pie filling and cook 6 to 8 minutes more. Remove from heat and add Jello. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.
Mom always used to make a variety of jams and jellies and would send your favorite home with you.
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