Monday, May 30, 2011

Rhubard freezer jam

This is a recipe from a little community cookbook. I have decreased the sugar from 7 cups to 4 because it was way too sweet for me.

9 cups chopped rhubarb
4 cups sugar

Boil 10 minutes

Then add one can crushed pineapple and boil 7 more minutes.

Remove from heat and stir in 1 6 oz box raspberry Jello. Stir until dissolved and freeze.

Makes 10 cups

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