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Strawberry Rhubarb Jam Recipe

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This recipe for Strawberry Rhubarb Jam, by , is from The Maidlow Family Cookbook Project, 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:  
Mel Maidlow

Category:
Category:

Ingredients:  
Ingredients:  
6 cups diced rhubarb
4 cups sugar
19 ounces crushed pineapple
1 tsp lemon juice

6 ounce package strawberry jello - not sugar free

Directions:
Directions:
Mix rhubarb, sugar, pineapple and lemon juice together. Let set overnight in fridge.

Next day, bring to boil over medium heat. Boil uncovered 10 - 15 minutes or until thickened, stirring often.

Remove from heat. Stir in jello; mix until dissolved.

Ladle into hot half pint jelly jars. Leave " head space. Wipe rims and adjust lids.

Process in boiling water canner 5 minutes. Remove jars; cool on a rack until set.

Number Of Servings:
Number Of Servings:
5 half pints

 

 

 

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