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Strawberry-Rhubarb Jelly Recipe

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This recipe for Strawberry-Rhubarb Jelly, by , is from Buboltz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel Karl
Added: Tuesday, July 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
10 cups rhubarb, sliced and rinsed (don't over rinse)
5 cups sugar
1-6 oz box strawberry jello

Directions:
Directions:
Mix rhubarb and sugar together. Let it stand overnight in a Dutch oven or big soup pot, covered.

In the morning, stir and bring to a simmer for 15 minutes.

Take off burner, stir jello in well.

Cool for about an hour and pour into pint or jelly jars. Cool. Cover with lids and freeze for up to a year.

Personal Notes:
Personal Notes:
This is a huge family favorite- we don't buy jelly! One batch makes about 5-6 jars. I have used less sugar (3-3/4 cups).

 

 

 

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