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Receta Easy Rhubarb Jam

by CookEatShare Cookbook

Ingredientes

5 c. rhubarb (about 9-10 stalks) 3 c. sugar

1/4 to 1/2 c. water 3 ounce. strawberry gelatin

Direcciones

1. Heat rhubarb, sugar and water. Boil till tender, 3-5 min. Add in gelatin; stir till dissolved. Pour into small jars. Chill or possibly freeze. Lasts up to 12 months in freezer.

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