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Edrie's Rhubarb Jam Recipe

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This recipe for Edrie's Rhubarb Jam is from The Laurich-Pinsent Family Legacy Cookbook, 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:  
5 cups of chopped Rhubarb
3 cups of sugar
1 large pkg of Wild Strawberry Jello
Directions:
Directions:
Cook rhubarb in enough water to cover the bottom of the pot. When the the bhubarb becomes mushy, add sugar and stir in jello.

Sterilize jars with boiling water and then put jam in the jars. Let it stay out over night to cool.Put plastic on top of the jars for a seal and then you should put the jars in the freezer.

 

 

 

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