Thrifty and Easy Rhubarb Jam, making this on June 7, 2018


The large pot pictured above has a double batch of rhubarb jam in it. The recipe below is easily doubled.

5 Cups finely chopped Rhubarb

2 cups sugar

1 pack strawbery jello

Placed chopped rhubarb and sugar in a pot, stir, and let sit overnight. Bring to a boil, boil and stir for 10 minutes. Remove from heat, stir in the jello. Place it in containers and freeze.

VOILA! Enjoy a taste of summer all year long!

Susan Karsten here…I am the writer of this blog. I often review books, and blog about various aspects of homemaking, but I also write books. My first published work will be releasing on 7-7-17 (a month away). My book, A Match for Melissa, is historical fiction, set in the Regency period (early-1800s England) and written from a Christian perspective. I hope you will consider taking a look at it, and perhaps reading it. See below.

A link to my publisher’s info page about the book:

Here’s an image of the cover:Displaying AMatchForMelissa_prc5371_680.jpg



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