ubber, getting the best seal possible.).
Chop unpeeled rhubarb finely. Place
Add 1.5 tsp of jam in middle of each cookie
Dice rhubarb and place in pan over
Boil rhubarb and sugar together for 12 minutes, stirring often.
Add the small can of crushed pineapple.
Remove from the heat and add the Jello.
Stir until the Jello is completely dissolved.
Pour into clean jam or jelly jars.
Refrigerate.
It will set in a couple of hours.
Dice rhubarb and place in pan over
Toss together the sugar and the rhubarb, and let the mixture sit for about ten minutes.
This will draw the juice out of the fruit.
Once the sugar is dissolved, put the mixture in a pan and bring it to a boil.
When the rhubarb has softened, add the gelatin and stir until it's completely dissolved.
Allow the jam to cool completely, then transfer it into mason jars.
nd lids for canning. This recipe makes approximately 8 cups.
Make the jam: Combine rhubarb, sugar, and 1/2 cup
Pour sugar over rhubarb and let stand overnight.
Boil about 5 minutes, uncovered (rolling boil).
Add jello.
Blend well and remove from heat.
Put in jars.
When cool, put in freezer.
If doubling this recipe, put each batch of 10 cups of rhubarb in separate bowls and cook separately.
large bowl, combine the rhubarb with 1 cup of sugar
Combine strawberries, rhubarb, lemon juice and pectin in a large saucepot.
Bring to a boil over high heat.
Add sugar, stirring until dissolved. Return to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat.
Skim foam if necessary.
Ladle hot jam into hot jars, leaving 1/4 inch headspace.
Adjust two-piece caps.
Process 10 minutes in water bath.
Immerse in simmering water until rhubarb jam is ready. Wash new, unused
br>Combine the rhubarb with the 1/2 cup
Mix rhubarb and sugar in a large
ell blended. Stir in the rhubarb, jam or preserves, cinnamon and orange
large bowl, add the rhubarb and sugar; stir to coat
Combine rhubarb, sugar and fresh lemon juice
If you're making refrigerator jam (it will keep nicely unprocessed
In a large bowl, add rhubarb and sugar; stir to coat
Mix rhubarb and sugar.
Let set overnight in refrigerator. Cook rhubarb and sugar over medium heat. Bring to a boil, then simmer 5 to 8 minutes until rhubarb is tender.
Add pie filling; cook 10 minutes more. Remove from heat. Blend with hand blender or standard blender unless you prefer chunky jam. Add raspberry jello; stir.
Put in jars; cool.
Refrigerate or freeze.
(Will be runny until cooled.)