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A BITTERSWEET TREAT FOR SPRING

Get ready to make use of the rhubarb.

Rhubarb Strawberry Jam

5 cups thinly sliced rhubarb

4 cups sugar

1 package (3-ounce) strawberry gelatin
Mix sugar and rhubarb. Stir and let stand about an hour. Place over low heat and bring to a hard boil.

Turn off heat; add gelatin. Stir until gelatin is dissolved and color well blended. Pour into jars and seal. Store in refrigerator after opening.