Rhubarb Jam With Jello - cooking recipe

Ingredients
    8 c. cut up rhubarb
    1 large box jello (strawberry, cherry or raspberry)
    5 c. sugar
    1/2 box Sure-Jell
Preparation
    I make many jams and jellies and do not like to use a lot of sugar.
    I also use wild berries, sometimes some that are unusual enough that there are no recipes, or it is hard to collect a lot. For those reasons, I have developed methods of making jellies without the commerical pectins that require exact amounts of berries and sugar.
    With these directions I can also invent exciting new kinds of jams such as Blueberry-Banana and Cran-Raspberry (two of my favorites).
    Some fruits do not require pectin.
    Some require only a little.
    Here are some ways to find out how much pectin is already in your fruit:

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