- 5 cups rhubarb
- 3 cups sugar
- 1 small package of wild strawberry jello
- cook rhubarb over medium heat with half inch of water in pan until tender and slightly mushy, add sugar and jello, cook another 5 minutes . Ladle hot sauce into half pint or pint jars and seal. Hot water bath for 20 minutes to ensure good seal.
I like to do a double batch while I'm messing around, yesterday I did two double batches at a time. This can also be freezer jam or just pop into the fridge after it's cooled. I like mine on toast, everyone here eats it on waffles and it would be fantastic on ice cream!