STRAWBERRY, RHU-BARB, & PINEAPPLE FREEZER JAM
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
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.
Pairs Well With
Reprinted from Celi-Yak News Summer 2014
This is an old family recipe