Rhubarb jam
Rhubarb jam
Ingredients/Components
- sugar - 5 c
- cherry gelatin - 1 size
- cut up rhubarb - 5 c
How to make rhubarb jam:
Mix together in large pan rhubarb and sugar. Bring to full rolling boil (one you can't stir down) and cook for 5 minutes, stirring constantly. Remove from heat and stir in cherry gelatin. Pour into clean jars or freezer containers. Store in your freezer or refrigerator. It will thicken as it chills.If you should overcook and jam becomes too thick and sugary, simply add a little water. Stir and cook gently just to boiling point (until sugar crystals dissolve), then pour into containers and refrigerate. Makes a little over 2 pints.
Recipe categories: Appetizers, Spreads, Jams and preserves.
Rating:
Related ingredients:
milk, sour cream, hamburger meat, onion, chopped, lean ground beef, hot ground sausage, large velveeta cheese, envelope dry vegetable soup mix, velveeta chunk cheese
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