Strawberry/Rhubarb Jam/Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 14 |
|
This is just a simple, delicious way to make your own jam/sauce without all the extra steps of canning. Perfect on ice cream, English muffins, and pancakes. yummmmmy. Ingredients:
2 cups rhubarb, finely chopped |
2 cups strawberries, finely chopped |
8 ounces crushed pineapple |
2 cups sugar |
3 ounces strawberry jell-o gelatin dessert |
Directions:
1. In a saucepan add rhubarb, strawberries, pineapple and sugar. Stir all together.
2. Bring to boil and then reduce heat to a simmer for 20 minutes, stirring occasionally.
3. Remove from heat and add box of jell-o, stirring thoroughly to incorporate.
4. Cool and then store in a few smaller containers.
5. Keep refrigerated for up to two weeks or frozen for up to 3 months.
|
|