This recipe for Rhubarb Jelly, by Kim Strange, is from The Schuldt Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 c. finely chopped rhubarb 3 c. sugar 1 small package strawberry jello
Mix together and let stand for two hours. Bring mixture to a boil for ten minutes. Remove from heat and add jello. Stir occasionally while cooling and pour into jelly jars. Refrigerate overnight. I freeze this in the jars.
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