Strawberry-Rhubarb Jam

by Sean McArthur

Servings: 4 jars

INGREDIENTS

5 cups rhubarb, diced
1 small can crushed pineapple (drained)
2 cups sugar
1 pkg. (3 oz.) strawberry jello

INSTRUCTIONS

Mix and let stand 2 hours, then boil 12 minutes, remove from heat and add 1 small package (3 oz.) strawberry jello. stir and jar or put in plastic containers, Refrigerate. Also freezes well. Can jar and seal with lids and rings, too.

CHEF COMMENTS

No comments are available.

Tagged: jelliesjams, strawberryrhubarbjam add tags

Have you made it? What'd you think?

Log in to review this recipe.