The containers pictured above show my rhubarb jam. 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 second published work will be releasing on 7-9-19 (a month away). My new book, A Refuge for Rosanna, 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.