This recipe for Rhubarb Strawberry Jam, by Marge Hentges, is from The Gadient Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cut rhubarb in small pieces. Add 4 C sugar and mix well. Place over low heat until forms own juices. Boil until rhubarb is tender stirring frequently. Remove from heat. Stir in jello. Pour into jelly jars or containers and let set. *Can use raspberry or cherry jello also.
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