Rhubarb Jam

  * 4 heaping cups of Rhubarb
  * 3 cups of Sugar
  * 1-3oz pkg Strawberry Jell-O

In a large kettle, cook ingredients until dissolved.  (3 min. at a rolling boil)  

Scrape off the foam and pour the jam into clean, scalded jars, leaving ¼” headspace, Seal with lids and rings, and when the jars are cool, put them into the freezer.  



[[Patterson Recipes:Appetizers_Misc:index|Appetizers, Pickles and Miscellaneous Foods]]