Strawberry Rhubarb Jam - cooking recipe

Ingredients
    5 c. rhubarb, diced
    1 c. water
    4 c. sugar
    1 (21 oz.) can strawberry pie filling
    2 (3 oz.) pkg. strawberry gelatin
Preparation
    Cook rhubarb and water until tender on medium heat.
    Add sugar; bring to a boil, stirring constantly.
    Mix in pie filling. Cook 6 to 8 minutes more.
    Stir in gelatin until dissolved.
    Put in containers and freeze.
    Keep refrigerated after thawing.
    Makes 4 1/2 pints.

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