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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Strawberry and Rhubarb Jam Recipe

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This recipe for Strawberry and Rhubarb Jam is from Our Family Cookbook "Kitchen Favorites" , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups rhubarb (cut fine)
3 cups sugar
2 - 3 oz.wild strawberry jello
1 1/2 box frozen strawberries
Directions:
Directions:
Mix the rhubarb and sugar and let stand until enough juice forms to boil (2hrs) Cook to rolling boil - 10 minutes. Stir in strawberries and cook 8 minutes. Take off heat and stir in jello completely. .
Number Of Servings:
Number Of Servings:
8 - 1/2 pints
Personal Notes:
Personal Notes:
Keeps in refrigerate 3 weeks or 1 year in freezer. I love on homemade bread or toast.

 

 

 

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