"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rhubarb Jam or Jelly-Joyce's Method Recipe

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This recipe for Rhubarb Jam or Jelly-Joyce's Method, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Martinson
Added: Sunday, February 13, 2011

Category:
Category:

Ingredients:  
Ingredients:  
5 cups of cut up (fresh or thawed from frozen) rhubarb
3 cups sugar
Pinch of salt
1 small package of strawberry or raspberry jello

Directions:
Directions:
Mix rhubarb, sugar, and salt. Let set on the counter for a few hours until it gets saucy. If for some reason it doesn't get saucy, just sprinkle a little water on it. Put mixture in a kettle and simmer on low for 15 minutes. Stir so it doesn't burn. Add 1 small package of strawberry or raspberry jello to the hot mixture. Stir slowly as it dissolves but rhubarb pieces should stay together. Pour into clean jars. It is ready to eat when cold. Store in fridge or freezer. Makes about 6 pints.

Personal Notes:
Personal Notes:
Contributed by Lowell "Buster" Martinson. Joyce trained me to make this jelly. I always have jars of it and cranberry relish in the door of my freezer. All of my grandkids love it and ask to take it home when they visit. I use the small stemmed, red rhubarb that is usually cut up in 5 cup bags and frozen in the freezer, ready to make jelly as needed. I save small jars and wash them to store the jelly.

 

 

 

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