Crystal's Palace Of Herbs

Rhuberry Jam

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Rhuberry Jam

Post  Guest on Sun Dec 14, 2008 10:46 am

Rhuberry Jam

9 cups Yz -inch pieces fresh rhubarb (about
4 pounds)
5 Yz cups sugar
1 package (3 ounces) strawberry-flavored
gelatin
1 package (3 ounces) raspberry-flavored
gelatin

Mix rhubarb and sugar in large kettle or Dutch oven. Let
stand 1 to 2 hours. Heat over medium heat, stirring fre-
quently, until sugar is dissolved. Heat to boiling; reduce
heat. Simmer uncovered, stirring occasionally, until rhu-
barb is tender, about 10 minutes.

Remove rhubarb from heat. Stir in gelatins until dissolved.
Skim foam from jam; pour into hot sterilized jars or freezer
containers to within 114 inch of tops. Cover tightly; cool.
Store in refrigerator up to 3 weeks or in freezer up to 6
months. 6
Yealds 2 CUPS JAM.

Guest
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