For the first time in five years our rhubarb plants actually yielded some fruit! Unfortunately I have had my fill of strawberry rhubarb pie and the strawberries have gone by. So what to do with all this rhubarb? I searched through some of my cookbooks and found this very easy frugal recipe for Raspberry Rhubarb Jam. It is very easy to make and tastes great. The only down side is that you have to start the night before. Apparently, I forgot how hot it was going to be today, last night. Oh well, it turned out great and I only sweated a little bit more. Here's the recipe:
Quick Easy Rhubarb Jam
5 Cups rhubarb, cut up
5 Cups sugar
1 -20 ounce can crushed pineapple
1 Lg. box Raspberry or Strawberry jello (I used raspberry)
Mix together the first three ingredients and let stand overnight. Transfer to a soup pot in the morning and boil for 20 minutes. Stir in the jello. Return to boil and boil for 1 minute. Ladle into hot sterilized jars and adjust lids and bands. Process in a water bath canner for 10 minutes. Remove from canner, cool and check seals.
This is yummy on homemade english muffins! Enjoy
