This was posted on another forum and I made a batch yesterday - it's great! And since I've been making rhubarb and raspberry cobblers, I love the combination flavors.
Rhubarb Jam 01
5 cups rhubarb, diced small (about 22 oz.)
3 cups sugar
3 oz. pkg. Raspberry jello
Mix rhubarb and sugar together and let stand overnight.
In the morning cook the mixture until the rhubarb is soft.
Remove from heat and stir in the jello until it is dissolved. Jar it up and seal it up.
Jean's note: I processed it 5 minutes.
It made 6 1/2 pints
Tonight I'm making 2 more batches and adding jalapenos so I can use it with the goat cheese, bacon, chives appy...and other appys. Gonna be good.
Rhubarb Jam 01
5 cups rhubarb, diced small (about 22 oz.)
3 cups sugar
3 oz. pkg. Raspberry jello
Mix rhubarb and sugar together and let stand overnight.
In the morning cook the mixture until the rhubarb is soft.
Remove from heat and stir in the jello until it is dissolved. Jar it up and seal it up.
Jean's note: I processed it 5 minutes.
It made 6 1/2 pints
Tonight I'm making 2 more batches and adding jalapenos so I can use it with the goat cheese, bacon, chives appy...and other appys. Gonna be good.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com