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* 5 cups thinly slieced rhubarb
* 4 cups sugar
* 3 oz. Strawberry Gelatin

Mix sugar and rhubarb. Stir & let stand about an hour. Place over low heaat and bring to a hard boil, stirring frequently. Remove from heat; add gelatin, stir until gelatin is disolved and color is well-blended. Pour into jars. Store in fridge or freezer.

Makes 2 quarts