"The belly rules the mind."--Spanish Proverb

Strawberry Rhubarb Jam Recipe

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This recipe for Strawberry Rhubarb Jam, by , is from Mom Knows Best , 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups fresh or frozen strawberries, crushed
1 1/2 cups finely diced fresh or frozen rhubarb
2 1/2 cups sugar
1 can (8 oz.) crushed pineapple, undrained
1 pkg (3 oz.) strawberry gelatin

Directions:
Directions:
In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring it to a boil; reduce heat and simmer for 20 minutes. Remove from heat; stir in gelatin until dissolved. Pour into refrigerator containers, leaving 1/2 inch headspace. Let stand until cooled to room temperature. Top with lids. Refrigerate for 3 to 4 weeks.

 

 

 

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