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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 48 |
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I found this recipe in an Amish cookbook that was published by a local Amish restaurant by the employees. My kids love this jam and always ask for it every year when rhubarb is in season. Ingredients:
2 cups rhubarb, chopped |
2 cups sugar |
1 (8 ounce) can crushed pineapple (do not drain) |
1 (3 ounce) package strawberry jell-o gelatin dessert (can use raspberry or cherry) |
Directions:
1. Combine rhubarb, sugar, and pineapple in a 3 qt saucepan.
2. Bring to a boil.
3. Reduce heat and simmer 15 minutes.
4. Remove from heat and stir in jello until dissolved.
5. Pour into jars and refrigerate.
6. Makes 48 tablespoons or 1 1/2 pints.
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