Jams & Jellies
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4 (half pint jars)
sliced rhubarb, cut into 1/2 inch pieces
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.
About this Recipe
, #Kid Friendly
, #freezer jam
, #cherry gelatin
, #Edible Gifts
, #Rhubarb Jam
, #raspberry gelatin
, #strawberry gelatin