Featured Pinch Tips Video
- 5 cups
- sliced rhubarb, cut into 1/2 inch pieces
- 3 cups
- granulated sugar
- 1 (3 oz.)
- box cherry gelatin, or raspberry gelatin, or strawberry gelatin
1In a large bowl, add the rhubarb and sugar; stir to coat evenly.
2Cover the bowl, and place it in the refrigerator overnight.
3The next morning, place the rhubarb mixture in a large kettle.
4Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and continue cooking for 12 minutes (stirring constantly).
5Remove kettle from the heat, and thoroughly stir in the dry gelatin powder.
6Transfer the jam to 4 half pint-size sterilized glass jars.
7Cover the jars with lids, and let the jam cool to room temperature, before storing it in the refrigerator or freezer.