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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.

Appetizers, Pickles and Miscellaneous Foods