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| RHUBARB RASPBERRY JAM | |
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4 c. sugar 5 c. chopped rhubarb 1 (10 oz.) pkg. frozen raspberries 1 (3 oz.) pkg. raspberry Jello Pour sugar over the chopped rhubarb. Let stand overnight. Add the frozen raspberries. Bring to boil for 20 minutes. Stir in raspberry Jello. Stir well. Pour into jars and seal. Refrigerate or process in a boiling water bath for 10 minutes. | |
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recipe reviews #35375
Rita Lewis (Ontario) says:
I just made a similar recipe. I used 8 cups of rhubarb though and did not add any frozen raspberries. I also used 2 pkgs. of jello instead of one - delicious! My question - Could I follow this recipe and use strawberries or cherries instead of rhubarb?? Thanks in advance, Rita
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