"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 Strawberry Rhubarb Jam, by Kris Rottink, is from The ASC Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 cups rhubarb 1/2 cup water 4 cups sugar 1 pkg strawberry jello (3 oz)
Let rhubarb and water come to a boil, then add sugar. Boil 7 - 10 minutes, depending on the rhubarb. Then add to jello and stir until dissolved. Put into jars and let cool. You can put extra jars into freezer. I usually double the recipe.
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