Strawberry Rhubarb Jam
6 cups Rhubarb (chopped)
4 cups granulated sugar (combine granulated sugar and rhubarb, let stand for 2-4 hours)
1 pkg. 3 oz. strawberry jello
1 can strawberry pie filling
Over medium heat, cook rhubarb mixture, and strawberry jello until dissolved. Add one can of strawberry pie filling. Stir together. Pour strawberry mixture into quart jars and store in refrigerator. Recipe by: Carol Kastrup
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