More of a sauce than a jam. Good on ice cream.
Adapted from a recipe on cooks.com.
Servings: 3 pints.
5 cups rhubarb, cut up
4 c. sugar
1 (3 oz. ) box raspberry jello
Mix cut up rhubarb and sugar in a saucepan. Cook for 10 minutes or more until rhubarb is soft and stringy. Remove from heat and add jello. Stir well and pour into glass jars. Seal. Can place in boiling water bath for 10 minutes.
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