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

Rhubarb-Strawberry Jam Recipe

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This recipe for Rhubarb-Strawberry Jam, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverly Pitts Warns
Added: Friday, October 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 C. sliced rhubarb
2 C. sugar
1 pk. frozen strawberries
1 small pk. strawberry Jello

Directions:
Directions:
Combine the rhubarb and sugar in a sauce pan and let stand for 2 hours.
Bring to a boil and boil for 5 minutes.
Add the frozen strawberries and boil for 5 more minutes.
Add the strawberry Jello, stir until dissolved.
Remove from heat and pour into jars and seal.

Number Of Servings:
Number Of Servings:
5-6 jars
Preparation Time:
Preparation Time:
15 minutes plus standing time.
Personal Notes:
Personal Notes:
Bev is the wife of Ron Warns, son of Walter Warns, grandson of Peter Warns.

 

 

 

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