STRAWBERRY, RHU-BARB, & PINEAPPLE FREEZER JAM

 

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Ingredients

  • 5 cups of chopped rhubarb.
  • 5 cups of sugar (I use less to taste)
  • 20 ounce can of crushed pineapple with juice
  • 2 small 3 ounce packages of strawberry jello

Directions

  • Cut up the rhubarb the night before cooking, and mix with the sugar.
  • Boil rhubarb, sugar, and pineapple for about 15 minutes, or until rhubarb is cooked and soft.
  • Add the jello powder and stir well Pour into sterilized jars, cool and freeze.

Notes

Reprinted from Celi-Yak News Summer 2014

This is an old family recipe

Categories: Gluten-Free  Jam/Preserve 

Author Credit: Bonnie Pirch

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