Saturday, September 5, 2009

Strawberry Rhubarb Freezer Jam

5 c. chopped rhubarb (I like mine pureed), 5 c. sugar, 1 c. water
Cook until tenter (approx 15 min.)

Add 1 can pureed strawberry pie filling (21 oz.), 6 oz. pkg. strawberry jello. Stir until dissolved.

Pour into hot sterile jars, turn upside down for 15 min. Turn right side up to cool. Store in Freezer. Print this post

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