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: http://prismbookgroup.com/store/index.php?main_page=document_product_info&cPath=37_73&products_id=900&zenid=13a0036900ed4d8336926359b2634ff7
Here’s an image of the cover: