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The family loves this jam. Its not too thick and goes great on homemade bread, toasted!!

Rhubarb/strawberry jame

10 c. rhubarb, cut up
1/4 c. water
8 c. sugar
2 - 10 oz. pkg. frozen strawberries (I use regular strawberries)
2 - 3 oz. pkgs. strawberry Jello

Boil the first 4 ingredients for 20 minutes on low heat. Add the Jello after 20 minutes. Pour into pint jars and either freeze or seal. (I use the boiling water method to seal my jars!)

tip - while cooking, make sure you continuing stirring. I always put a wire under my pot so that it doesn't burn. I've cut a clotheshanger and it works perfect.

If you put a tablespoon of butter or margarine in your pot when it begins to boil, you won't have to skim the top of the jam when its finished.
 

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Thanks CJ, another good one! :chef:
 
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