Wednesday, June 25, 2008

Rhubarb Freezer/Refridgerator Jam

3 cups raw rhubarb (I am sure you can substitute strawberries also)
1 1/2 cup water
2 1/2 cups water
3 ounce pkg rasberry or cherry jello

Boil rhubarb in water 2-3 minutes. Add sugar. Heat and boil 2 minutes. Add jello to stir and dissolve. Pour in jello and stir to dissolve. Store in jars in freezer for long term.

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