STRAWBERRY, RHU-BARB, & PINEAPPLE FREEZER JAM


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Reprinted from Celi-Yak News Summer 2014

This is an old family recipe


Ingredients You'll Need

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.


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