/ Breakfast Casseroles
Three Ingredient Strawberry Rhubarb Jam
fresh rhubarb (5-6 cups)
strawberry gelatin (3 oz. size)
1Clean rhubarb and cut into 1/2 inch pieces.
2Place rhubarb in a large bowl and add sugar. Stir to evenly distribute sugar. Allow to stand for 3-5 hours, stirring occasionally.
3Place rhubarb and sugar in a large saucepan.
4Bring rhubarb to a boil over medium heat. Once boiling, reduce heat to medium/low and simmer for 10 minutes.
5Remove from heat and add strawberry gelatin. Stir until gelatin is completely dissolved.
6Pour jam carefully into 3 (pint) plastic jam freezer jars. Freezes beautifully although it never lasts that long in our house! =)